Pumpkin Pie with Whipped Cream and Cinnamon Recipe

The ultimate Pumpkin Pie with Whipped Cream and Cinnamon starts with a flaky, all-butter crust and is filled with a rich custard made from pumpkin puree, sweet maple syrup, heavy cream, and warm spices. The result is a silky, creamy, and perfectly spiced dessert that defines the holiday season. This recipe is perfect for your Thanksgiving table or any autumn celebration and yields one 9.5-inch pie, enough for 6 to 8 people.

Pumpkin Pie with Whipped Cream and Cinnamon Ingredients

For the Crust:

• 1/2 cup plus 1 tablespoon cold water
• 1 1/2 tablespoons apple cider vinegar
• 3 3/4 cups all-purpose flour, plus more for dusting
• 1 1/2 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (3 sticks) unsalted butter, cubed and chilled

For the Filling:

• One 15-ounce can pumpkin puree
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/4 cup maple syrup
• 3/4 teaspoon kosher salt
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 3 large eggs plus 2 egg yolks
• 1/2 teaspoon ground cinnamon, plus more for serving
• 1/4 teaspoon ground nutmeg
• 1 vanilla bean, scraped
• Fresh whipped cream, for serving

How To Make Pumpkin Pie with Whipped Cream and Cinnamon

1. Prepare the crust ingredients: In a liquid measuring cup, combine the cold water and apple cider vinegar. Place it in the freezer for a few minutes to get it ice cold. The vinegar helps create a more tender crust.
2. Make the pie dough: In a large bowl, mix the flour, sugar, and salt. Add the chilled, cubed butter and use your fingertips or a pastry cutter to pinch the butter into the flour until it forms flat, pea-sized pieces. Drizzle in the cold vinegar-water mixture and gently mix until the dough just comes together.
3. Chill the dough: Turn the dough out onto a clean surface, divide it in half, and pat each half into a flat disc. This recipe makes enough dough for two pies; you will only use one disc. Wrap both discs in plastic and refrigerate for at least 30 minutes.
4. Roll and shape the crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of dough into a circle about 12 inches wide. Carefully press the dough into a 9.5-inch pie plate. Trim the excess, leaving a 1/2-inch overhang, then fold the edge under and crimp it with your fingers.
5. Blind bake the crust: Prick the bottom of the crust with a fork a few times. This is called docking, and it helps prevent bubbles. Freeze the crust for 15 minutes until firm. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. This process, called blind baking, ensures a crisp, not soggy, bottom.
6. Finish the blind bake: Remove the parchment paper and weights. Bake for another 3 to 5 minutes, until the crust is pale and dry. Reduce the oven temperature to 375°F (190°C).
7. Caramelize the filling base: In a heavy-bottomed pot, combine the pumpkin puree, brown sugar, granulated sugar, maple syrup, and salt. Cook over medium heat, stirring often, for 10-15 minutes until the mixture is glossy and slightly caramelized.
8. Temper the eggs: Reduce the heat to medium-low and whisk the cream and milk into the pumpkin mixture until steamy. In a separate bowl, whisk the eggs and egg yolks. To temper the eggs, slowly ladle some of the hot pumpkin mixture into the eggs while whisking constantly. This warms the eggs gently so they don’t scramble.
9. Combine and bake: Pour the tempered egg mixture back into the pot, whisking until very smooth. Stir in the cinnamon, nutmeg, and scraped vanilla bean. Pour the finished filling into the pre-baked pie crust.
10. Bake the pie: Bake for 30 to 40 minutes. The pie is done when the edges are set but the center still has a slight jiggle. Let the pie cool completely on a wire rack before serving. Serve slices with fresh whipped cream and a sprinkle of cinnamon.

Recipe Tips

• Keep Crust Ingredients Cold: For a flaky pie crust, your butter and water must be very cold. Cold butter creates pockets of steam as it bakes, which results in tender, flaky layers.
• Don’t Skip Blind Baking: Pre-baking the pie crust is essential for a crisp bottom. A wet filling like pumpkin custard will make an unbaked crust soggy.
• Temper Eggs Carefully: When tempering, add the hot liquid to the eggs very slowly at first. If you add it too quickly, the heat will cook the eggs and you’ll end up with scrambled eggs in your filling.
• The Jiggle is Key: Don’t overbake your pumpkin pie. It should be removed from the oven when the center still has a slight wobble. The pie will continue to cook and set from residual heat as it cools.

What To Serve Pumpkin Pie

This classic pumpkin pie is perfectly served with a generous dollop of fresh whipped cream and an extra dash of cinnamon. For a different twist, you could serve it with a scoop of vanilla bean ice cream or a drizzle of warm salted caramel sauce. It’s the ideal dessert to follow a large meal, accompanied by a hot cup of coffee or a spiced chai tea.

How To Store Pumpkin Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days.
• Freeze: Custard pies can sometimes become watery after freezing, but it is possible. To freeze, let the pie cool completely, then wrap it tightly in several layers of plastic wrap followed by a layer of foil. It can be frozen for up to one month. Thaw overnight in the refrigerator before serving.

Pumpkin Pie with Whipped Cream and Cinnamon Nutrition Facts

• Calories: 460 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 175mg
• Sodium: 380mg
• Total Carbohydrate: 47g
• Sugars: 25g
• Protein: 6g

Frequently Asked Questions

• Can I use a store-bought pie crust for this recipe? Yes, you can certainly use a store-bought crust to save time. Look for a 9-inch deep-dish pie crust and follow the package instructions for pre-baking it before you add the pumpkin filling.
• Why does this crust recipe make two discs of dough? This is a great all-purpose pie dough recipe. The extra disc can be wrapped well and frozen for up to 3 months. You can use it later for another pie, a quiche, or a rustic galette.
• My pumpkin pie cracked on top. What did I do wrong? Cracks in pumpkin pie are usually caused by overbaking or cooling the pie too quickly (for example, putting it directly from a hot oven into a cold fridge). Bake just until the center is slightly jiggly and let it cool completely at room temperature.
• Do I have to use a vanilla bean? No, a scraped vanilla bean adds a wonderful, deep flavor, but you can substitute it with 1 1/2 teaspoons of high-quality vanilla extract. Stir the extract in at the very end with the other spices.

Try More Recipes:

• Pumpkin-Maple Bread Pudding Recipe
• Pumpkin Bourbon Cheesecake Recipe
• Pumpkin Scones with Coffee Glaze Recipe