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Classic Pumpkin Pie with Easy Maple Whipped Cream

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A velvety smooth pumpkin pie with perfectly balanced spices, topped with a light and fluffy maple whipped cream. This recipe recreates a beloved diner classic with a foolproof method for a crack-free top and rich, custard-like filling.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 unbaked 9-inch pie crust
  • 1 tablespoon butter, melted
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the lower third of the oven.
  2. Prepare your pie crust. If using store-bought, let it sit at room temperature for about 15 minutes. Gently press it into your pie dish, crimping the edges. Brush the edges with melted butter.
  3. In a large mixing bowl, whisk the eggs until light and frothy, about 30 seconds. Add the pumpkin puree, sweetened condensed milk, vanilla extract, and all the spices. Whisk until completely combined and smooth.
  4. Pour the filling into the crust. Use a spatula to get every last drop.
  5. Bake at 425°F for 15 minutes.
  6. Reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for 40-50 minutes.
  7. Check for doneness: the edges should be set and the center should jiggle slightly like Jell-O. A knife inserted near the center should come out clean.
  8. Cool completely on a wire rack, about 2 hours.
  9. While the pie cools, make the maple whipped cream: Pour the cold heavy cream into a chilled bowl. Add the maple syrup and vanilla extract. Beat with a hand mixer on medium speed until soft peaks form, about 2-3 minutes.
  10. Once completely cool, refrigerate the pie for at least 4 hours, preferably overnight. Serve with maple whipped cream.

Notes

Blind baking is not necessary for this recipe. The pie tastes even better the next day. For best results, keep the cream cold and do not overmix the filling. Use an oven thermometer to ensure accurate temperature.

Nutrition

Keywords: pumpkin pie, maple whipped cream, Thanksgiving dessert, classic pumpkin pie, easy pumpkin pie, holiday dessert, pumpkin dessert

Find it online: https://dinadishes.com/classic-pumpkin-pie-with-easy-maple-whipped-cream/