If you’re craving a classic dessert that instantly brings warmth and comfort to your table, you have to try this Pumpkin Pie Recipe (+ Maple Whipped Cream) Recipe! It combines the cozy spices of fall, velvety pumpkin filling, and a perfectly flaky crust with a luscious maple-kissed whipped cream that’s simply irresistible. Whether it’s a holiday feast or just a sweet treat to brighten your day, this pumpkin pie is pure joy in every bite, and I’m so excited to share it with you.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, from the fragrant spices that make the pumpkin sing, to the rich cream that adds lusciousness both in the pie and the whipped topping. The simplicity of these staples transforms into something truly spectacular when combined.
- 9-inch pie crust: A sturdy yet flaky base to hold all that delicious pumpkin filling, homemade or store-bought works beautifully.
- Dark brown sugar (1 cup): Adds deep caramel notes and a subtle molasses flavor that enhances every bite.
- Large eggs (2): They bind the filling and give it that custardy, smooth texture we all love.
- Kosher salt (1 tsp): A tiny pinch balances sweetness and elevates the spices.
- Ground cinnamon (1 tsp): The warm spice star of the show, infusing the pie with that unmistakable fall aroma.
- Ground ginger (¾ tsp): Gives a zesty bite that brightens the flavor profile.
- Ground cloves (¼ tsp): A little goes a long way in adding depth and a hint of pungency.
- Ground nutmeg (½ tsp): Softens and rounds out the spice blend perfectly.
- Pumpkin puree (15 oz): The heart of the pie, make sure it’s pure pumpkin, not pie filling, for the best texture and flavor.
- Heavy cream (1 cup): Enriches the filling, making it silky and creamy throughout.
- Heavy cream or whipping cream (1 cup): For the maple whipped cream topping, a dreamy complement to the pie.
- Pure vanilla extract (½ tsp): Adds sweetness and warmth to both the pie and whipped cream.
- Pure maple syrup (1 tbsp): Infuses the whipped cream with a subtle natural sweetness and that signature maple flavor.
- Dark rum or bourbon (1 tbsp, optional): A splash brings complexity and depth, but it’s totally fine to leave out.
- Honey roasted pecans (optional): For a crunchy, nutty garnish to finish off the pie beautifully.
How to Make Pumpkin Pie Recipe (+ Maple Whipped Cream) Recipe
Step 1: Prepare Your Pie Crust
Start by fitting your 9-inch pie crust into a pie dish, pressing it gently to the edges. If you want a perfectly even crust, chill it for about 15 minutes before filling. This helps prevent shrinking during baking and keeps that golden edge just right.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the dark brown sugar, eggs, kosher salt, cinnamon, ginger, cloves, and nutmeg until fragrant and blended evenly. Stir in the pumpkin puree and heavy cream until the filling is silky smooth. If using, add your bourbon or rum here for a boozy twist that enhances the spices beautifully.
Step 3: Bake Your Pumpkin Pie
Pour the filling into your chilled pie crust and smooth the top. Place it in a preheated oven at 350°F (175°C) for about 70 to 75 minutes. The edges will set, but the center should still have a slight wobble when it’s done. Let the pie cool thoroughly to reach that perfect creamy texture.
Step 4: Make Maple Whipped Cream
Chill your mixing bowl and beaters in the fridge for 10 minutes. Then pour in 1 cup of heavy cream, the vanilla extract, and maple syrup. Whip until soft peaks form – fluffy and light, with just enough sweetness to complement the pumpkin pie without overpowering it.
How to Serve Pumpkin Pie Recipe (+ Maple Whipped Cream) Recipe
Garnishes
Top each slice generously with the maple whipped cream to create that perfect balance of creamy and sweet. For an extra touch, sprinkle honey roasted pecans on the cream. The crunch contrasts so well with the smooth pie, adding both texture and a subtle nuttiness.
Side Dishes
This pie is a fantastic centerpiece, but it also pairs beautifully with a few simple sides like spiced apple cider or a warm cup of coffee. For gatherings, consider a light salad to balance the richness or a scoop of vanilla bean ice cream alongside for those who crave extra indulgence.
Creative Ways to Present
If you want to wow guests, serve the pumpkin pie in mini tart crusts for individual portions topped with whipped cream and pecans. You can also drizzle a bit of extra maple syrup on top or melt some dark chocolate to finish with a delicate drizzle. Presentation is half the fun!
Make Ahead and Storage
Storing Leftovers
Cover leftover pie tightly with plastic wrap or place in an airtight container and refrigerate. Pumpkin pie tastes even better the next day once the flavors have had time to meld. It’ll stay fresh for up to 4 days in the fridge.
Freezing
You can freeze pumpkin pie for up to 2 months. Wrap the cooled pie tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw it overnight in the fridge before serving and add fresh maple whipped cream just before eating.
Reheating
To enjoy your pumpkin pie warm, reheat individual slices in the oven at 300°F (150°C) for about 10-15 minutes or until just heated through. Avoid the microwave if possible to preserve the flaky crust texture. Don’t forget to add the maple whipped cream fresh after warming.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree rather than canned pumpkin pie filling because the latter already contains spices and sweeteners, which can throw off the flavor balance of the recipe.
Is there a substitute for the heavy cream in the filling?
You can use evaporated milk as a lighter alternative, but the texture won’t be as rich and creamy. Heavy cream adds that luscious mouthfeel we love in this pumpkin pie recipe.
How do I prevent the pie crust from getting soggy?
Chilling the crust before baking and using a blind bake method partially can help, but in this recipe, baking the filling and crust together works well as long as your crust is chilled beforehand.
Can I make the maple whipped cream ahead of time?
Yes! You can prepare it a few hours in advance and keep it covered in the fridge, but give it a quick whisk before serving to refresh its fluffiness.
What if I don’t have maple syrup for the whipped cream?
Powdered sugar can be used as a substitute to sweeten the whipped cream, but you’ll miss out on that distinctive warm maple flavor that beautifully complements the pumpkin pie.
Final Thoughts
This Pumpkin Pie Recipe (+ Maple Whipped Cream) Recipe has become such a beloved go-to for me, and I promise it will for you too. It’s got all the cozy, seasonal flavors wrapped into one stunning dessert. So whether you’re welcoming friends or just treating yourself, this pie will brighten your table and heart. Grab those ingredients and bake up some happiness today!
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Pumpkin Pie Recipe (+ Maple Whipped Cream) Recipe
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pumpkin Pie recipe is a perfect blend of warm spices and a creamy pumpkin filling baked in a flaky pie crust, served with a luscious maple whipped cream topping. Ideal for holiday celebrations or cozy autumn nights, this dessert offers rich flavors balanced by a hint of vanilla and optional rum for depth, complemented by the sweet touch of maple syrup in the whipped cream. The pie yields 8 generous slices and includes optional honey roasted pecans for extra texture and flavor.
Ingredients
Pie Crust
- 1 9-inch pie crust (213 grams, store-bought or homemade)
Pumpkin Filling
- 1 cup dark brown sugar (213 grams)
- 2 large eggs (100 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 15 ounces pumpkin puree (425 grams, 1 can) – not pumpkin pie filling!
- 1 cup heavy cream (227 grams)
Maple Whipped Cream
- 1 cup heavy cream or whipping cream (227 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- 1 tablespoon pure maple syrup (20 grams) or substitute 2 tablespoons (14 grams) powdered sugar
- 1 tablespoon dark rum or bourbon (14 grams, optional)
Optional Garnish
- Honey roasted pecans
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie. This high initial temperature helps the crust set properly.
- Prepare Filling: In a large mixing bowl, combine the dark brown sugar, eggs, kosher salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and pumpkin puree. Mix until the ingredients are fully blended and smooth. Slowly add the heavy cream, stirring continuously to integrate the cream without curdling the eggs.
- Assemble Pie: Pour the pumpkin filling into the 9-inch pie crust evenly. Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 60 minutes. The pie is done when a knife inserted near the center comes out clean, and the filling is set but not jiggly.
- Make Maple Whipped Cream: While the pie is baking, combine 1 cup of heavy cream with vanilla extract, maple syrup, and optional rum in a chilled mixing bowl. Whip with an electric mixer on medium-high speed until soft peaks form. Refrigerate until pie is ready to serve.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to set fully. Before serving, top each slice with a dollop of maple whipped cream and sprinkle honey roasted pecans, if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor and texture.
- Chilling the mixing bowl and beaters before whipping the cream improves whipping volume.
- If you prefer a less sweet whipped cream, reduce the maple syrup slightly or substitute with powdered sugar.
- To prevent soggy crust, you can blind bake the pie crust for 10 minutes before adding the filling.
- Store leftover pie covered in the refrigerator for up to 4 days for optimal freshness.
