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Classic Homemade Pumpkin Pie with Maple Whipped Cream

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A classic homemade pumpkin pie with a silky, deeply flavored filling and a flaky crust, topped with a cloud of maple whipped cream. This recipe is perfect for weeknights or holidays and is sure to be a crowd-pleaser.

Ingredients

  • For the Pie Crust: 1 1/4 cups (156g) all-purpose flour
  • For the Pie Crust: 1/2 tsp salt
  • For the Pie Crust: 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
  • For the Pie Crust: 4-6 tbsp ice water
  • For the Pie Filling: 15 oz (425g) pumpkin puree (1 can or fresh roasted)
  • For the Pie Filling: 12 oz (354 ml) evaporated milk
  • For the Pie Filling: 2 large eggs, at room temperature
  • For the Pie Filling: 3/4 cup (150g) granulated sugar
  • For the Pie Filling: 1/4 cup (50g) packed brown sugar
  • For the Pie Filling: 1 1/2 tsp ground cinnamon
  • For the Pie Filling: 1/2 tsp ground ginger (or 1 tsp freshly grated ginger)
  • For the Pie Filling: 1/2 tsp ground nutmeg
  • For the Pie Filling: 1/4 tsp ground cloves
  • For the Pie Filling: 1/4 tsp salt
  • For the Pie Filling: Pinch of black pepper
  • For the Maple Whipped Cream: 1 cup (240 ml) heavy cream, cold
  • For the Maple Whipped Cream: 2-3 tbsp pure maple syrup
  • For the Maple Whipped Cream: 1/2 tsp vanilla extract

Instructions

  1. Make the Pie Crust: In a food processor, pulse flour and salt together. Add cold butter cubes and pulse until mixture resembles coarse meal with some pea-sized butter pieces.
  2. Drizzle in 4 tablespoons of ice water and pulse again. Squeeze a bit of dough; if it holds together, it’s ready. If not, add another tablespoon of water. Do not over-process.
  3. Turn dough out onto plastic wrap, shape into a disc, and wrap tightly. Refrigerate for at least 1 hour.
  4. On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate, crimp edges, and refrigerate for 20 minutes.
  5. Preheat oven to 375°F (190°C). Line chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  6. Make the Filling: Reduce oven temperature to 350°F (175°C).
  7. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth.
  8. Add eggs one at a time, whisking well after each addition.
  9. Whisk in evaporated milk, then all spices, salt, and pinch of black pepper until smooth. Strain through a fine-mesh sieve if lumpy.
  10. Pour filling into pre-baked crust.
  11. Bake the Pie: Carefully transfer pie to oven. Use a pie shield or foil around crust edges to prevent burning.
  12. Bake for 45-55 minutes. Edges should be set, but center should have a slight jiggle. A knife inserted 1 inch from center should come out mostly clean.
  13. Let pie cool completely on a wire rack (about 2 hours). For best texture, refrigerate for at least 4 hours or overnight.
  14. Make the Maple Whipped Cream: Just before serving, pour cold heavy cream into a chilled bowl. Add maple syrup and vanilla extract.
  15. Whip with an electric mixer on medium-high speed until soft peaks form. Do not overwhip.
  16. Serve a generous dollop on each slice of pie.

Notes

Blind baking the crust is essential to prevent a soggy bottom. Do not overmix the filling to avoid cracks. The pie must be fully chilled for clean slices. The maple whipped cream should be made fresh just before serving. For a dairy-free option, use vegan butter and full-fat coconut cream. For a gluten-free version, use a 1:1 gluten-free flour blend for the crust.

Nutrition

Keywords: pumpkin pie, maple whipped cream, homemade pie, Thanksgiving dessert, fall dessert, classic pumpkin pie

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