Whipped Pumpkin Pie
This Whipped Pumpkin Pie is the dessert that makes Thanksgiving feel complete. With a smooth, perfectly spiced filling, a flaky store-bought crust, and a fluffy cloud of whipped cream on top, it delivers classic holiday flavor without hours in the kitchen. It's easy enough for beginners, make-ahead friendly, and guaranteed to bring everyone back for seconds.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Can opener
Ingredients
- 1 unbaked pie crust 9-inch; store-bought works perfectly
- 1 can pumpkin puree 15 oz / 425g; 100% pure pumpkin, not pumpkin pie filling
- ¾ cup granulated sugar 150g
- 1 teaspoon cinnamon 2.5g; fresh is best
- ½ teaspoon ground ginger 1g
- ¼ teaspoon nutmeg 0.5g
- ¼ teaspoon ground cloves 0.5g
- ½ teaspoon salt 3g
- 3 eggs large
- 1 can evaporated milk 12 oz / 354ml
- whipped cream for serving; freshly whipped
- 1 teaspoon vanilla extract optional; recommended for elevating flavor
Instructions
- Preheat oven to 425°F (220°C) with the rack in the lower third. Let the oven heat for at least 15 minutes.
- Fit the store-bought crust into a 9-inch pie dish, pressing gently against the bottom and sides. Crimp the edges and refrigerate while making the filling.
- In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well blended.
- Crack in the eggs one at a time, whisking thoroughly after each until fully incorporated. The mixture will lighten and thicken slightly.
- Pour in the evaporated milk and whisk gently but thoroughly until completely smooth with no lumps or streaks.
- Remove the chilled crust from the refrigerator and pour the filling in, filling it almost to the top. Smooth the surface with a spatula if needed.
- Place the pie on a baking sheet and bake at 425°F for 15 minutes. Reduce the temperature to 350°F (175°C) without opening the door and bake another 40 minutes, until a knife inserted near the center comes out clean and the center still jiggles slightly.
- Transfer the pie to a wire rack and cool at room temperature for at least 2 hours; the filling will continue to set as it cools.
- Slice the fully cooled pie into 8 pieces, top each with a generous dollop of whipped cream, and serve immediately.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Don't skip the temperature reduction: starting at 425°F sets the crust, then lowering to 350°F cooks the filling gently without cracking.
- The pie is done when the edges are set and the center still wobbles slightly; it will firm up as it cools.
- Cool completely before slicing, or the filling will be runny and won't hold its shape.
- If the crust edges brown too fast, cover them with aluminum foil or a pie shield.
- Use fresh spices for the best flavor; old spices lose their potency.
- Make ahead: bake up to 2 days in advance and store covered in the refrigerator; add whipped cream just before serving.
- Storage: refrigerate covered for up to 4 days, or freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.
- Variations: swap half the sugar for maple syrup, add 2 tablespoons bourbon, use a gingersnap crust, substitute coconut milk for a dairy-free version, or bake in mini tart pans.
- Reheat individual slices in the microwave for 15–20 seconds or warm the whole pie in a 300°F oven for 15 minutes.
Nutrition
Serving: 1SliceCalories: 280kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 5gCholesterol: 85mgSodium: 280mgFiber: 2gSugar: 24g
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