Dessert: United States – Pumpkin Pie with Cinnamon Whipped Cream

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 20 min

Ingredients

1 unbaked 9-inch deep-dish pie crust
1 can (15 oz / 425 g) pumpkin puree
1 can (12 oz / 340 g) evaporated milk
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (50 g) packed light brown sugar
2 large eggs
1 large egg yolk
1 1 / 2 tsp ground cinnamon
1 / 2 tsp ground ginger
1 / 4 tsp ground nutmeg
1 / 8 tsp ground cloves
1 / 2 tsp fine salt
1 tsp vanilla extract
For the cinnamon whipped cream:
1 cup (240 ml) cold heavy whipping cream
2 tbsp (15 g) powdered sugar
1 / 2 tsp vanilla extract
1 / 4 tsp ground cinnamon

Instructions

Preheat oven to 425°F (220°C) with a rack in the lower-middle position. Fit the pie crust into a 9-inch pie dish, crimp the edges, and chill in the refrigerator while you prepare the filling.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Whisk in the eggs and egg yolk until fully incorporated. Whisk in evaporated milk and vanilla until the mixture is silky and well combined.
Place the pie dish on a rimmed baking sheet. Pour the filling into the chilled crust and smooth the top.
Bake at 425°F for 15 minutes. Without opening the oven for long, reduce the temperature to 350°F (175°C) and continue baking 35 to 45 minutes more, until the edges are set and the center still has a slight wobble (an instant-read thermometer inserted in the center should read about 175°F). Tent the crust edges with foil if they brown too quickly.
Transfer to a wire rack and cool completely, at least 3 hours. For the cleanest slices, chill an additional 2 hours before serving.
Make the cinnamon whipped cream: In a cold mixing bowl, beat heavy cream, powdered sugar, vanilla, and cinnamon on medium-high until soft to medium peaks form.
Slice the pie and serve with a generous dollop of cinnamon whipped cream. Refrigerate leftovers, covered, for up to 3 days.