Pumpkin Pie Recipe with Cinnamon Whipped Cream

Pumpkin Pie with Cinnamon Whipped Cream


  • 1 unbaked 9-inch deep-dish pie crust
  • 2 eggs, slightly beaten
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar, packed
  • scant ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • scant ¼ teaspoon ginger
  • scant ⅛ teaspoon cloves
  • scant ⅛ teaspoon allspice
  • ½ teaspoon pure vanilla extract
  • ½ cup canned pumpkin
  • ¼ cup whipping cream
  • ¾ cup whole milk
  • ¾ cup half-and-half

Cinnamon Whipped Cream:


  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon cinnamon


  1. In a large bowl, beat the eggs slightly and add pumpkin, spices, and sugar. Mix thoroughly. Stir in cream, half-and-half, milk, and vanilla gradually.
  2. Pour mixture into pie shell and bake at 425 degrees Fahrenheit for 10 minutes, then turn the oven down to 325 degrees Fahrenheit for about 50 minutes or until the pie only shakes very slightly in the center when moved.
  3. Let the pie cool before moving to the refrigerator for several hours or overnight.
  4. To make the whipped cream, whip all ingredients in a chilled mixing bowl with mixer until soft peaks are formed as the beaters are lifted out.
  5. Serve chilled pie topped with whipped cream. If you have any leftover whipped cream, try it as an oatmeal mix-in!

When pies were baked in our family—at Thanksgiving and Christmas and birthdays—I always favored simple chocolate. As I get older, I appreciate more and more the combination of cinnamon, nutmeg, allspice, cloves, and ginger. (I’m going to pretend this increased sophistication is spreading to all of my tastes.) Pumpkin Pie Recipe is included.

My mom says this pumpkin pie is her favorite because it’s more like a custard, and other pumpkin pies call for much more pumpkin. I agree; its mildness is unprecedented among all the pumpkin pies I’ve sampled.

I just went on vacation to Mexico with my brother, so I made a pit stop at home. Since I’ll be heading back to NYC before Thanksgiving, my family was nice enough to give me a Thanksgiving-before-Thanksgiving meal. My dad roasted a chicken on the grill, which we ate with cranberry sauce, sweet potato casserole, and green beans.

For dessert, we had pumpkin pie. It was easily the star.




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