Spiced Pumpkin Pie Whipped (Print version)
A flaky crust filled with silky spiced pumpkin, topped with clouds of fresh whipped cream for a seasonal treat.
# What you'll need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3 to 4 tablespoons ice water
→ Pumpkin Filling
06 - 1 can (15 oz) pure pumpkin purée
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 1/2 cup heavy cream
10 - 1/2 cup whole milk
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon ground allspice
16 - 1/2 teaspoon salt
17 - 1 teaspoon pure vanilla extract
→ Whipped Cream
18 - 1 cup cold heavy cream
19 - 2 tablespoons powdered sugar
20 - 1 teaspoon pure vanilla extract
# How to make it:
01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs. Gradually add ice water, mixing just until the dough holds together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Roll out dough on a lightly floured surface to fit a 9-inch pie dish. Transfer dough to dish, trim excess, and flute edges. Chill crust while preparing filling.
03 - Heat the oven to 425°F.
04 - Whisk pumpkin purée, brown sugar, and eggs in a large bowl until smooth. Add heavy cream, whole milk, spices, salt, and vanilla extract; whisk until fully combined.
05 - Pour pumpkin filling into the chilled crust. Place pie on a baking sheet.
06 - Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 35 to 40 minutes until the center is set and a knife inserted near the center comes out clean.
07 - Allow pie to cool on a wire rack for at least two hours before serving.
08 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
09 - Top pie slices with a generous amount of freshly whipped cream and serve.
# Expert suggestions:
01 -
- The blend of warm spices feels like a gentle hug on a crisp fall evening
- Its flaky crust and smooth filling balance perfectly, making every bite unforgettable
02 -
- Chilling the dough twice—once before rolling and again once it's fitted—helps prevent shrinking and keeps that perfect flaky texture
- Using canned pumpkin purée, not pumpkin pie filling, ensures you control the sweetness and spice level just right
03 -
- Don’t overmix the crust dough; keeping chunks of butter visible is key for that perfect flake
- A quick chill in the freezer after assembling the pie crust before baking helps preserve its shape and texture