Description
A classic autumn pumpkin pie with a smooth, spiced custard filling and a topping of fresh, homemade vanilla whipped cream.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 15 oz pumpkin puree
- 3/4 cup brown sugar, packed
- 2 eggs
- 12 oz evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F.
- Press the pie crust into a 9-inch pie plate.
- In a bowl, whisk together cinnamon, ginger, and cloves.
- Mix pumpkin puree and brown sugar in a large bowl until smooth.
- Beat in eggs one at a time, then stir in evaporated milk and spices until combined.
- Pour the filling into the crust.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for 40-50 minutes until the center slightly jiggles.
- Cool the pie completely on a wire rack for at least 2 hours.
- Whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top slices of cooled pie with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American