Description
A classic pumpkin pie with whipped cream, perfect for fall desserts.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C).
- Mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a bowl.
- Pour mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 35-40 minutes until set.
- Let the pie cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top the pie with whipped cream before serving.
Notes
- Use fresh pumpkin puree for a richer flavor.
- Chill the mixing bowl and whisk for better whipped cream results.
- Let pie cool before adding whipped cream to prevent melting.
- 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: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin pie, whipped cream, fall desserts, Thanksgiving, homemade pie