Pumpkin Pie with Spiced Whipped Cream Recipe

As the long autumn days begin to shorten and the leaves turn a breathtaking spectrum of reds and golds, there’s no better way to capture the season’s essence than with a luscious Pumpkin Pie with Spiced Whipped Cream. This recipe is a treasured family tradition, perfect for bringing loved ones together over a cozy, warm kitchen table. Each bite of this delightful pie is a harmony of smooth pumpkin filling, nestled within a buttery crust, and topped with a cloud of airy, spiced whipped cream. It’s creativity and comfort, all wrapped in the nostalgic flavors of fall.

Recipe Summary:

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Skill Level: Intermediate

Ingredients:

• 1 (9-inch) unbaked pie crust
• 2 cups pumpkin puree
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk

For the Spiced Whipped Cream:

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix until smooth.
3. In a separate bowl, beat the eggs. Gradually blend in the heavy cream and whole milk.
4. Slowly add the wet ingredients to the pumpkin mixture, stirring continuously until fully incorporated.
5. Pour the filling into the unbaked pie crust, spreading it evenly.
6. Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes, or until a knife inserted near the center comes out clean.
7. Allow the pie to cool completely on a wire rack.
8. To make the spiced whipped cream, whip the chilled heavy cream in a bowl until soft peaks form.
9. Add powdered sugar, cinnamon, nutmeg, and vanilla extract. Continue whipping until stiff peaks form.
10. Top the cooled pumpkin pie with a generous swirl of spiced whipped cream before serving.

Helpful Tips:

To make the crust even easier, try using a store-bought pie crust if you’re short on time. For a creamier filling, consider using evaporated milk instead of whole milk. Store leftover pumpkin pie covered in the refrigerator for up to 4 days. The spiced whipped cream can be made a day in advance and stored in the fridge. Simply whip it slightly before serving.

Pairings:

This delightful Pumpkin Pie pairs wonderfully with a warm cup of spiced chai or a glass of crisp apple cider. For a complete autumn meal, serve it alongside roasted turkey, sweet potato casserole, and caramelized Brussels sprouts.

The joy of baking this Pumpkin Pie with Spiced Whipped Cream lies not just in the irresistible flavors but in the delightful moments shared with family in the kitchen. I encourage you to share your beautiful creations using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com. Subscribe to our newsletter for the latest updates and follow Zynahz on social media for more culinary inspirations. Happy cooking!