Description
A classic pumpkin pie topped with fluffy whipped cream, perfect for fall holidays.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, lightly beaten
- 1 can (12 oz) evaporated milk
- Whipped cream for topping
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
- Beat in the eggs.
- Gradually stir in the evaporated milk.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F (175°C).
- Continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack.
- Serve chilled or at room temperature, topped with whipped cream.
Notes
- For a richer flavor, you can add 1/4 teaspoon of nutmeg to the spice mixture.
- Ensure the pie is fully cooled before adding whipped cream to prevent it from melting.
- Whipped cream can be homemade or store-bought.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin pie, whipped cream, fall dessert, Thanksgiving pie, holiday dessert, classic pie, easy pie, homemade pie, cinnamon whipped cream, spiced pumpkin