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Classic Pumpkin Pie Recipe with Maple Whipped Cream

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A perfectly spiced, silky smooth pumpkin pie topped with a cloud of maple whipped cream. This recipe delivers a flaky crust and a velvety filling that’s sure to impress at any fall gathering or holiday dinner.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pure pumpkin puree
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 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
  • ½ teaspoon salt
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream, cold
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and work into flour with a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water one tablespoon at a time, mixing with a fork until dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish and press into corners. Trim excess dough, leaving a ½-inch overhang, then fold under and crimp edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  3. Prepare the filling: Lower oven temperature to 350°F (175°C). In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth. In a small bowl, mix cinnamon, ginger, nutmeg, cloves, and salt. Add spice mixture to pumpkin mixture and whisk until fully incorporated. Slowly pour in evaporated milk while whisking continuously. Pour entire filling through a fine-mesh strainer into another bowl to remove lumps.
  4. Bake the pie: Place pre-baked crust on a baking sheet. Pour strained filling into crust. Bake at 350°F (175°C) for 50 to 60 minutes, until edges are set but center still jiggles slightly when gently shaken. If crust edges brown too quickly, cover loosely with foil. Let pie cool completely on a wire rack (at least 2 hours).
  5. Make the maple whipped cream: Just before serving, pour cold heavy cream into a chilled bowl. Whip on medium speed until soft peaks form, then add maple syrup and vanilla. Continue whipping until medium-stiff peaks form. Be careful not to overwhip.
  6. Assemble and serve: Once pie is completely cool, slice into wedges. Top each slice with a generous dollop of maple whipped cream. Optionally sprinkle with cinnamon or grate fresh nutmeg on top. Serve immediately.

Notes

For best results, use room temperature eggs and pumpkin puree. Strain the filling for a silky texture. The jiggle test is key for doneness—center should jiggle like Jell-O when gently shaken. Pie tastes even better the next day. Store leftovers covered in the fridge for up to 4 days. Freeze whole baked pie (without whipped cream) for up to 3 months.

Nutrition

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

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