Pumpkin Pie with Cinnamon Whipped Cream Recipe

There is something magical about the cozy embrace of autumn, with its golden leaves and crisp air, that calls for the comfort of homemade treats. Our Pumpkin Pie with Cinnamon Whipped Cream is a heartwarming dessert, perfect for family gatherings or seasonal celebrations. The creamy, spiced filling of the pie harmonizes beautifully with the delicate, cinnamon-kissed whip on top—creating a symphony of flavors that will warm your heart and kitchen. This recipe brings together tradition and a touch of creativity, making it a delightful centerpiece for your festive table.

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 cup heavy cream
• ½ cup whole milk
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs plus 1 yolk
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• 1 unbaked pie crust (homemade or store-bought)
• 1 cup heavy whipping cream (for cinnamon whipped cream)
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon (for whipped cream)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pumpkin puree, heavy cream, and whole milk. Stir until smooth.
3. Add granulated sugar, brown sugar, eggs, yolk, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, and salt to the pumpkin mixture. Mix well until thoroughly combined.
4. Roll out the unbaked pie crust into a 9-inch pie pan, trimming any excess dough from the edges. Pour the pumpkin filling into the crust.
5. Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean.
6. While the pie cools, prepare the cinnamon whipped cream by beating the heavy whipping cream, powdered sugar, and ground cinnamon together in a chilled bowl until soft peaks form.
7. Allow the pie to cool completely on a wire rack before serving. Top each slice with a generous dollop of cinnamon whipped cream and a sprinkle of ground cinnamon for garnish.

Helpful Tips

If you’re a beginner, consider using a store-bought pie crust to save time. For a different twist, add a splash of vanilla extract to the pumpkin filling or a dash of nutmeg to the whipped cream. This pie stores well in the refrigerator for up to 3 days—cover it with plastic wrap to maintain its freshness.

Pairings

For a complete autumn feast, pair this delightful Pumpkin Pie with Cinnamon Whipped Cream with a cup of spiced chai latte or a glass of apple cider. A side of vanilla ice cream also makes a wonderful companion.

We hope this heartwarming Pumpkin Pie with Cinnamon Whipped Cream brings joy to your table and creates lasting memories with your family. Share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is invaluable, so please leave a comment on our website at www.zynahz.com. Don’t forget to subscribe to our newsletter for updates on new recipes and follow Zynahz on social media for daily inspirations. Happy cooking, dear friends!