Pumpkin Pie – If you’re looking for the most delicious pumpkin pie recipe, you’ve found it! This pie has a crisp and buttery crust, filled with a soft and luscious pumpkin layer, and topped with a sweetened maple whipped cream.
There isn’t a dessert that screams fall more than a pumpkin pie! I love making homemade pumpkin pies for Thanksgiving or any other fall event that I go to. This one is straight forward and absolutely delicious with a maple whipped cream that takes the pie to the next level!
Common Questions About Making Pumpkin Pie
What is a pumpkin pie?
Pumpkin pie is a fall dessert that’s made by making a filling with pumpkin puree, eggs, pumpkin pie spice, cream, vanilla, and brown sugar. Once combined, it is transferred to a pie dish that is lined with pie crust and then baked.
How many servings does this recipe make?
This recipe makes 1 pie that can be cut into about 8 slices.
How long does this pie last?
Store any leftover pumpkin pie covered in the fridge for up to 3 days. Store whipped cream separately in an airtight container in the fridge for up to 24 hours.
What can I top pumpkin pie with?
I like serving it with maple whipped cream and a drizzle of caramel!
What other pies can I make for Thanksgiving?
Some of my other favorite Thanksgiving pies include –
- Pecan Pie
- Sweet Potato Pie
- Caramel Apple Pie
Can I decorate the pie?
I like to roll out the excess pieces of pie crust and cut them into full shape like leaves or pumpkins and then put them on the pie.
Should I use pre-made pie crust or homemade?
I personally use homemade in this recipe but either will work! Click HERE for my homemade butter pie crust recipe.
Ingredient Notes –
- Pumpkin puree is the base of our pumpkin pie– it adds the pumpkin flavor and orange color.
- Light brown sugar sweetens the pie.
- Eggs add richness and help hold the pie filling together.
- Vanilla enhances the sweetness and spice in the pie.
- Pumpkin pie spice is what really gives us that warm, cozy pumpkin flavor.
- Heavy cream adds richness and helps thin the filling so it isn’t too dense. Heavy cream is also used to make our maple whipped cream.
- I’m sweetening the whipped cream with maple syrup but you could use powdered sugar if you don’t want a maple flavor.
Looking for more pumpkin desserts? Check these out!
For the Pumpkin Pie
- 1 butter pie crust (chilled)
- 1 (15 ounce) can 100% pumpkin puree
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 1/4 cups heavy cream
For the Maple Whipped Cream
- 1 cup cold heavy cream
- 1/4 cup pure maple syrup
- 1/4 teaspoon pumpkin pie spice
For the Pie
- Preheat the oven to 350 degrees F.
- Transfer the pie crust to a 9" pie pan. Trim any excess crust with scissors and crimp or flute the edge. Poke the bottom of the pie a few times with a fork.
- Reroll the scraps of pie dough and cut out leaf or pumpkin shapes to decorate the pie. Place the dough on a parchment lined baking sheet and chill the dough in the fridge until you are ready to bake the pie.
- In a large bowl, whisk together the pumpkin puree and brown sugar.
- Add the eggs, vanilla extract, and pumpkin pie spice. Whisk to combine.
- Slowly add the heavy cream, whisking constantly. Continue to whisk until the cream is fully incorporated into the pumpkin mixture.
- Transfer the filling to the prepared pie crust and bake for 55-60 minutes, or until the crust is golden brown and the center of the pie barely jiggles when shaken.
- Bake the decorative pie crust pieces for 20-25 minutes, or until golden brown and crisp.
- Place the pie pan on a wire rack and allow the pie to cool completely before serving.
For the Maple Whipped Cream
- Add the heavy cream, maple syrup, and pumpkin pie spice to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed for 2-3 minutes or until you achieve stiff peaks.
- Slice the pumpkin pie and serve topped with maple whipped cream.
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