Description
A classic pumpkin pie topped with whipped cream, perfect for fall gatherings.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F.
- Place pie crust in a 9-inch pie dish and set aside.
- In a bowl, mix pumpkin, sugar, cinnamon, ginger, cloves, and salt.
- Beat in eggs and stir in evaporated milk.
- Pour filling into the pie crust.
- Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for 40-45 minutes.
- Let the pie cool completely.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe whipped cream over the cooled pie before serving.
Notes
- Chill the pie before adding whipped cream for better texture.
- Use store-bought or homemade pie crust.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg