🎃 Pumpkin Pie Recipe

Here's a classic pumpkin pie recipe — rich, creamy, and full of warm spices! 🥧🍁

🎃 Pumpkin Pie Recipe

Makes one 9-inch pie

🛒 Ingredients

For the filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar (packed)
• 2 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt

For the crust:
Use the pie crust recipe I shared earlier! (Or use a store-bought one if you’re in a hurry.)

🍴 Instructions

1. Preheat oven:

• Preheat oven to 375°F (190°C).

2. Prepare the crust:

• Roll out the chilled dough and fit it into a 9-inch pie pan.
• Trim the edges, leaving about ½ inch overhang, then fold and crimp the edges.
• Chill the crust in the fridge while you make the filling.

3. Make the filling:

• In a large bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
• Stir in cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
• Mix until fully combined and creamy.

4. Fill and bake:

• Pour the filling into the chilled pie crust.
• Bake at 375°F (190°C) for 45–50 minutes or until the center is set but slightly wobbly.
  • If the edges brown too quickly, cover them with foil or a pie shield.

5. Cool and chill:

• Let the pie cool at room temperature for 2 hours.
• Chill in the fridge for at least 2 hours (or overnight) before serving.

6. Serve:

• Top with whipped cream and a sprinkle of cinnamon (optional).

✅ Tips for Success

• For a deeper flavor, add 1–2 tbsp of maple syrup to the filling.
• Don’t overbake — the center should still jiggle slightly when you shake the pan.
• Let it cool completely before slicing to avoid a soggy crust.

Want a whipped cream recipe to go with it? 😎

Here’s a super easy and delicious whipped cream recipe — perfect for topping that pumpkin pie! 🥧🍂

🍦 Homemade Whipped Cream

Makes about 2 cups

🛒 Ingredients

• 1 cup (240ml) heavy cream (cold)
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract

🍴 Instructions

1. Chill the bowl and beaters:

• Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10–15 minutes — cold equipment helps the cream whip faster.

2. Whip the cream:

• Pour the cold heavy cream into the chilled bowl.
• Beat with a hand mixer or stand mixer on medium-high speed until it starts to thicken (about 1–2 minutes).

3. Add sugar and vanilla:

• Add the powdered sugar and vanilla extract.
• Continue whipping until soft peaks form (about 1–2 more minutes).
  • For stiffer peaks (if you want it to hold its shape longer), whip a little longer — but don’t overwhip or it’ll turn into butter!

4. Serve:

• Dollop on top of your pumpkin pie or pipe it on for a fancy touch.

✅ Flavor Ideas

• Cinnamon Whipped Cream – Add ¼ tsp ground cinnamon.
• Maple Whipped Cream – Substitute maple syrup for the powdered sugar.
• Bourbon Whipped Cream – Add 1 tsp bourbon for a rich flavor.