Classic Pumpkin Pie with Homemade Whipped Cream
Classic Pumpkin Pie with Homemade Whipped Cream
Ingredients
For the Flaky Butter Pie Crust
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, up to 1/2 cup, as needed
For the Creamy Pumpkin Filling
- 15 ounces pumpkin puree, not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the Homemade Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
Instructions
- 1
Prepare the pie crust: In a food processor, combine the all-purpose flour and cold, cubed unsalted butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough just begins to come together. Be careful not to overmix. The dough should hold together when squeezed.
⏱️ 3 min
- 3
Transfer the dough to a lightly floured surface. Form it into a ball, then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 20 minutes to chill. (This recipe makes enough dough for two pies; you can freeze half for later use.)
⏱️ 2 min
- 4
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch glass pie dish. Trim the edges, leaving about a 1/2-inch overhang, then fold the overhang under and crimp decoratively.
⏱️ 10 min
- 5
Preheat your oven to 425°F. Place the prepared pie crust on a baking sheet.
⏱️ 5 min•🌡️ 425
- 6
Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, heavy cream, large eggs, ground cinnamon, ground ginger, ground cloves, and vanilla extract until smooth and well combined.
⏱️ 5 min
- 7
Pour the smooth pumpkin mixture into the prepared pie crust.
⏱️ 1 min
- 8
Bake the pie at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for 40-45 minutes, or until the center is just set (a knife inserted near the edge comes out clean).
⏱️ 55 min•🌡️ 350
- 9
Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing. This is crucial for the pie to set properly.
- 10
Prepare the homemade whipped cream: In a large, chilled bowl, using an electric mixer (stand or hand), whip the cold heavy cream on medium-high speed until soft peaks form.
⏱️ 3 min
- 11
Gradually add the powdered sugar and continue whipping until stiff peaks form.
⏱️ 2 min
- 12
Slice the cooled pumpkin pie and serve each piece with a generous dollop of fresh homemade whipped cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pumpkin Pie with Homemade Whipped Cream
Ingredients
For the Flaky Butter Pie Crust
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, up to 1/2 cup, as needed
For the Creamy Pumpkin Filling
- 15 ounces pumpkin puree, not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the Homemade Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
Instructions
- 1
Prepare the pie crust: In a food processor, combine the all-purpose flour and cold, cubed unsalted butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough just begins to come together. Be careful not to overmix. The dough should hold together when squeezed.
⏱️ 3 min - 3
Transfer the dough to a lightly floured surface. Form it into a ball, then flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 20 minutes to chill. (This recipe makes enough dough for two pies; you can freeze half for later use.)
⏱️ 2 min - 4
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch glass pie dish. Trim the edges, leaving about a 1/2-inch overhang, then fold the overhang under and crimp decoratively.
⏱️ 10 min - 5
Preheat your oven to 425°F. Place the prepared pie crust on a baking sheet.
⏱️ 5 min•🌡️ 425 - 6
Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, heavy cream, large eggs, ground cinnamon, ground ginger, ground cloves, and vanilla extract until smooth and well combined.
⏱️ 5 min - 7
Pour the smooth pumpkin mixture into the prepared pie crust.
⏱️ 1 min - 8
Bake the pie at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for 40-45 minutes, or until the center is just set (a knife inserted near the edge comes out clean).
⏱️ 55 min•🌡️ 350 - 9
Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing. This is crucial for the pie to set properly.
- 10
Prepare the homemade whipped cream: In a large, chilled bowl, using an electric mixer (stand or hand), whip the cold heavy cream on medium-high speed until soft peaks form.
⏱️ 3 min - 11
Gradually add the powdered sugar and continue whipping until stiff peaks form.
⏱️ 2 min - 12
Slice the cooled pumpkin pie and serve each piece with a generous dollop of fresh homemade whipped cream.
⏱️ 1 min