Pumpkin Pie with Whipped Cream

Pumpkin Pie with Whipped Cream is a timeless dessert that conjures up images of cozy autumn evenings and festive holiday gatherings. The rich and creamy filling made from pumpkin puree, infused with warm spices, rests on a flaky crust, topped with a dollop of soft, whipped cream.

This classic dessert is not only a staple for Thanksgiving dinners but also enjoyed throughout the fall season. The origins of pumpkin pie trace back to early American settlers who combined Native American squashes with English pie-making techniques.

Over the years, the recipe has evolved, but its essence remains the same: a sweet, spiced filling that perfectly balances the buttery crust.

Today, we’re going to guide you through making this delicious pie from scratch, ensuring that every bite is filled with the flavor of the season.

Ingredients for Pumpkin Pie with Whipped Cream

• • 1 pie crust (store-bought or homemade)
  • 1 3/4 cups pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream

• • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

• • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions for Making Pumpkin Pie with Whipped Cream

1. 1. Preheat the oven to 425°F (220°C).
   2. Roll out the pie crust and place it in a 9-inch pie pan. Trim and crimp the edges.
   3. In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract.
   4. Pour the pumpkin mixture into the prepared crust.

1. Bake the pie for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes until the filling is set.
2. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
3. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
4. Serve the pie slices topped with the whipped cream.

Nutritional Information

Pumpkin pie is not only delicious but also offers some nutritional benefits. The pumpkin puree is rich in vitamin A, which is essential for good vision, and vitamin C, which boosts the immune system.

A slice of pumpkin pie provides about 320 calories, 15 grams of fat, and 4 grams of protein. The whipped cream adds some additional calories and fat, so you might want to consider a light version if you’re watching your intake.

Despite its caloric content, pumpkin pie can be part of a balanced diet, especially when enjoyed in moderation.

Cooking Tips and Variations

When making Pumpkin Pie with Whipped Cream, ensure your ingredients are at room temperature for a smoother filling. If you prefer a spicier pie, feel free to adjust the spices to your liking, adding more cinnamon or a pinch of allspice.

For an extra flaky crust, chill your dough before rolling it out. If the edges of the crust brown too quickly, protect them with a pie shield or aluminum foil. To save time, you can use a store-bought pie crust, but a homemade crust will elevate the flavor.

Consider adding a sprinkle of chopped nuts on top of the whipped cream for a crunchy texture. For a dairy-free version, substitute the cream with coconut cream and use a dairy-free pie crust.

Serving Suggestions

To serve Pumpkin Pie with Whipped Cream, ensure the pie is thoroughly cooled before slicing to prevent the filling from spilling out. Use a sharp knife and wipe it clean between cuts for neat slices.

Serve each slice with a generous dollop of whipped cream, or if you prefer, pipe it onto the pie for a decorative touch. This pie is perfect as a dessert after a hearty meal, especially during fall and winter.

Consider pairing it with other seasonal desserts like pecan pie or apple crumble for a holiday dessert table. Pumpkin pie can be stored in the refrigerator for up to four days, but it’s best served fresh.

Pumpkin Pie with Whipped Cream Health Benefits

Pumpkin Pie with Whipped Cream might not be the first dessert you think of when considering health benefits, but it offers some surprising nutritional perks. Pumpkins are loaded with beta-carotene, a powerful antioxidant that your body converts into vitamin A, promoting healthy skin and eyes.

Including spices such as cinnamon and ginger can aid digestion and have anti-inflammatory properties. If you’re looking to make it a bit healthier, consider reducing the sugar or using a natural sweetener like honey or maple syrup.

Using Greek yogurt in place of some of the cream in the filling can also boost the protein content while cutting down on fat.

FAQs About Pumpkin Pie with Whipped Cream

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin until tender, then puree it until smooth.

How do I prevent my pie crust from getting soggy?

To avoid a soggy crust, consider blind baking it for about 10 minutes before adding the filling.

Can I make the pie in advance?

Absolutely! Pumpkin pie can be made a day or two in advance. Store it in the refrigerator and add the whipped cream just before serving.

Pumpkin Pie with Whipped Cream is a delectable treat that brings warmth and comfort to any table. Its combination of rich pumpkin flavor and smooth whipped topping is a testament to classic dessert-making. Whether you’re celebrating a holiday or simply indulging in the flavors of fall, this pie is sure to delight. Enjoy the process of making it from scratch and savor each bite with family and friends.