Classic Pumpkin Pie with Spiced Whipped Cream

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth pumpkin custard pie infused with warm spices and topped with lightly spiced whipped cream for a traditional holiday dessert. This American-inspired holiday recipe, ready in about 85 minutes, layers pie crust, pumpkin puree, 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.

Prep: 20 min Cook: 65 min Serves 8 American cuisine 320 cal/serving

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Ingredients

1 (9-inch) unbaked pie crust
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 large eggs
1 cup evaporated milk
1 cup heavy whipping cream
2 tbsp powdered sugar
1/4 tsp ground cinnamon for whipped cream

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Instructions

Step 1: Preheat oven to 425°F. Fit 1 (9-inch) unbaked pie crust into a pie dish and crimp edges. In a large bowl, whisk together 1 3/4 cups pumpkin puree, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 1/2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/2 tsp salt until well combined.
Step 2: Beat in 2 large eggs and gradually whisk in 1 cup evaporated milk until smooth. Pour the filling into the prepared pie crust.
Step 3: Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 40-50 minutes until the filling is set and a knife inserted near the center comes out clean. Cool completely on a wire rack.
Step 4: For spiced whipped cream, beat 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1/4 tsp ground cinnamon until soft peaks form. Serve a dollop on each slice of cooled pumpkin pie.