Name: Classic Pumpkin Pie with Cinnamon Whipped Cream
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 cup white sugar; 2 tsp ground cinnamon; 1 tsp salt; 1/2 tsp ground ginger; 1/2 tsp ground cloves; 2 eggs (cracked and whisked); 15 oz canned pumpkin; 12 oz evaporated milk; 1 store bought pie crust (at room temp); 1 cup heavy cream; 2 tsp ground cinnamon

Last year around this time, I started getting emails from tons of my clients asking me to make pies, specifically pumpkin, for them for the holiday season, which I happily said yes to and then turned around and freaked out because I had never made a pumpkin pie before!! I don’t know why – but we were never a pumpkin pie kinda family. We are more of an apple crisp with a big scoop of vanilla ice cream kinda family. So there I was, with like 20 pies to make, and not a clue in the world of how to make one. So after much research, calling family members who did like pie, and way too many calories in testing later – I finally had a great pumpkin pie recipe!

What makes this even more special is the cinnamon infused whip cream on top. It just adds that extra little bit of sass to your pie!

Classic Pumpkin Pie with Cinnamon Whipped Cream

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings servings

Ingredients

1 cup white sugar
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
2 eggs cracked and whisked
15 oz canned pumpkin
12 oz evaporated milk
1 store bought pie crust at room temp
1 cup heavy cream
2 tsp ground cinnamon

Instructions

For the Crust: Remove the pie crust from the tin. Discard the tin. Roll out the pie dough and transfer to your buttered pie dish. Pinch the edges to whatever form you prefer (I’ll show options) and set aside.
For the filling: Preheat the oven to 425 degrees. In a mixer combine sugar, spices and salt. Add eggs and pumpkin and combine. Slowly add the evaporated milk and slowly whisk until everything is evenly combined and there are no lumps. Transfer mixture into your pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. When your pie is done a knife should be able to be inserted into the center and come out clean and your pie should not be too jiggly. Allow pie to cool at room temperature for 2-3 hours before serving.
For the Infused Whip Cream: Add the cream and cinnamon to a mixer and whip with whisk attachment until soft peaks have formed. Top pumpkin pie with cream and serve

13 Comments

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I love the classic pie with an updated twist on the whipped cream!

This looks wonderful, Gaby. Pumpkin pie is one of my all time favorite Thanksgiving desserts, nothing fancy. Love this whipped cream, too! Great job, cute video and thanks for sharing!

I’m ready for this pie. Looks so wonderful

I’m not a huge pie fan but that looks amazing! That would def be a hit on any Thanksgiving table!

If you can believe it, I just had pumpkin pie for the first time last night! It was served with ice cream. I enjoyed the pie, but I think this whipped cream would be a better touch to add to the smoothness of the pie. I will now be a fan of this traditional Thanksgiving dessert.
By the way, three people at work made your chocolate chip cookies and LOVED them!

Yum!! I can’t wait to try all of these recipes for next Thursday!

What the hell is DE-Thawed??? You RE-freeze it???? LOL!!!!!!! Sounds GREAT though; my hubs is a fan of cinnamon anything! He’ll love this.

Whoa, thought we were the only family that did not “do” pumpkin pie! This one looks wonderful and I love the addition of cinnamon to the whipped cream!