Spiced Pumpkin Pie Whipped Cream (Printable)
Warm spiced pumpkin nestled in flaky crust, crowned with smooth whipped cream for a comforting treat.
# What's Needed:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Pumpkin Filling
06 - 1 can (15 oz) pure pumpkin puree
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 1 cup heavy cream
10 - 1/4 cup whole milk
11 - 1 teaspoon ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/2 teaspoon salt
16 - 1 teaspoon pure vanilla extract
→ Whipped Cream
17 - 1 cup heavy cream, cold
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough forms. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - On a lightly floured surface, roll chilled dough to fit a 9-inch pie pan. Transfer dough to pan, trim excess, and crimp edges. Refrigerate while preparing filling.
03 - Set oven to 425°F (220°C) to preheat.
04 - Whisk pumpkin puree, brown sugar, eggs, heavy cream, milk, spices, salt, and vanilla extract in a large bowl until smooth.
05 - Pour pumpkin filling into prepared crust.
06 - Bake at 425°F (220°C) for 15 minutes, then lower heat to 350°F (175°C) and continue baking for 35 to 40 minutes until center is set.
07 - Remove pie from oven and cool completely on a wire rack.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
09 - Slice pie and top each serving with a generous dollop of whipped cream.
# Tips for Success:
01 -
- The silky pumpkin filling feels like a gentle hug on a chilly day
- The flaky crust and billowy whipped cream create a perfect balance that's hard to resist
02 -
- Chilling both the dough and the butter is essential to avoid a tough crust
- Letting the pie cool completely before slicing helps it hold its shape—patience pays off
03 -
- Using cold ingredients and minimal handling creates the flakiest crust ever
- Slowly baking at two temperatures helps the filling set without cracking