Classic Pumpkin Pie with Spiced Whipped Cream

Let’s make it

1. 1

   Crust and Filling

   Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pie crust into a pie dish and set aside.

2. 2

   Crust and Filling

   In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix thoroughly to blend the spices evenly into the pumpkin.

3. 3

   Crust and Filling

   Beat the eggs lightly in a separate bowl, then add them to the pumpkin mixture along with the half-and-half and vanilla extract. Whisk until smooth and well combined.

4. 4

   Crust and Filling

   Pour the pumpkin filling into the prepared pie crust. Place the pie on the center rack in the oven and bake for 15 minutes at 425°F (220°C).

5. 5

   Crust and Filling

   After 15 minutes, reduce oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes or until a knife inserted near center comes out clean and the crust is golden brown.

6. 6

   Crust and Filling

   Remove the pie from oven and transfer to a wire rack to cool completely, about 2 hours. Cooling fully helps the filling set properly.

7. 7

   Whipped Cream

   While the pie cools, prepare the spiced whipped cream by pouring heavy cream into a chilled mixing bowl. Using a hand mixer or whisk, beat cream until it thickens slightly. Add powdered sugar and ground cinnamon, then continue beating until soft peaks form.

8. 8

   Serving

   Serve slices of pumpkin pie topped with a generous dollop of the spiced whipped cream. Enjoy!