This classic pumpkin pie is the perfect fall dessert, featuring a smooth and spiced pumpkin filling in a buttery pie crust. Topped with a generous dollop of freshly whipped cream, it’s a crowd-pleasing treat that’s perfect for Thanksgiving or any autumn celebration.

Ingredients

For the Pie:

• 1 1/2 cups pumpkin puree (canned or homemade)
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 1 pre-baked pie crust (store-bought or homemade)

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the Pumpkin Filling:
   • In a large bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves.
   • Add the eggs one at a time, whisking well after each addition.
   • Stir in the evaporated milk and vanilla extract until smooth and well combined.
3. Fill the Pie Crust:
   • Pour the pumpkin filling into the pre-baked pie crust, smoothing the top with a spatula.
4. Bake the Pie:
   • Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
   • Let the pie cool completely on a wire rack, about 2 hours.
5. Make the Whipped Cream:
   • In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Serve:
   • Once the pie has cooled, top each slice with a generous dollop of whipped cream and serve immediately.

Tips and Variations

• Pie Crust: For a buttery, flakey crust, consider using a homemade pie crust, or if short on time, a store-bought one works great as well.
• Flavor Boost: Add a splash of maple syrup to the filling for extra sweetness and depth of flavor.
• Vegan Option: Use coconut cream and a dairy-free pie crust to make this a vegan pumpkin pie.

This traditional pumpkin pie with whipped cream is a comforting, classic dessert that’s perfect for fall and sure to be a hit with everyone! Enjoy!