Baked Fourth-Quarter Pumpkin Pie with Spiced Whipped Cream
A classic pumpkin pie crafted using precisely a fourth cup of brown sugar for sweetness, paired with cinnamon-spiced whipped cream. This american-inspired desserts ready in about 80 minutes layers (15 oz) pumpkin puree, (packed) brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/4 cup (packed) brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 9-inch unbaked pie crust
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 tsp ground cinnamon (for whipped cream)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1 can (15 oz) pumpkin puree, 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp salt until smooth.
- Step 2: Beat in 2 large eggs one at a time, then gradually whisk in 1 can (12 oz) evaporated milk until fully combined.
- Step 3: Pour the pumpkin filling into 1 unbaked 9-inch pie crust and bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for an additional 40-50 minutes until a knife inserted near the center comes out clean.
- Step 4: While pie cools, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/4 tsp ground cinnamon until soft peaks form — about 3-4 minutes on medium-high speed.
- Step 5: Serve slices of pumpkin pie topped with a dollop of cinnamon-spiced whipped cream.
Frequently asked questions
How long does Baked Fourth-Quarter Pumpkin Pie with Spiced Whipped Cream take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Fourth-Quarter Pumpkin Pie with Spiced Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Fourth-Quarter Pumpkin Pie with Spiced Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Fourth-Quarter Pumpkin Pie with Spiced Whipped Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Fourth-Quarter Pumpkin Pie with Spiced Whipped Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
