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+ servings
A slice of "pumpkin pie" on a plate with whipped cream.

Pumpkin Pie Recipe (+ Maple Whipped Cream)

Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 2 hours
Total Time: 3 hours 40 minutes
Servings: 8 slices
Calories: 451kcal
Author: Becky Hardin
Get ready to taste the best pumpkin pie recipe of your life! It's so easy to make, you won't believe it! Use all the time you save to make easy and delicious maple whipped cream!
Print Recipe

Equipment

Ingredients

For the Filling

  • 1 cup dark brown sugar 213 grams
  • 2 large eggs 100 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 15 ounces pumpkin puree 425 grams (1 can) - not pumpkin pie filling!
  • 1 cup heavy cream 227 grams

For the Whipped Cream

  • 1 cup heavy cream or whipping cream 227 grams
  • ½ teaspoon pure vanilla extract 2 grams
  • 1 tablespoons pure maple syrup 20 grams (or sub 2 tablespoons/14 grams powdered sugar)
  • 1 tablespoon dark rum or bourbon 14 grams, optional

For Garnish

  • Honey Roasted Pecans optional

Instructions

For the Pie Crust

  • Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.
  • Roll out the pie crust and place it in a 9-inch pie pan. Blind bake (or prebake) the pie crust for 10 minutes by covering the inside and outer edges with foil and filling the foil with sugar – this will keep the crust in place during baking. After 10 minutes, place the crust on a cooling rack, and very carefully (sugar will be hot), transfer the foil with the sugar to a heat-proof bowl. Cool the crust completely.
    1 9-inch pie crust
    pie dough laid over a pie dish

For the Filling

  • In a large mixing bowl, whisk the brown sugar, eggs, salt, cinnamon, ginger, cloves, and nutmeg together. Add the pumpkin puree and heavy cream and whisk until all ingredients are well incorporated.
    1 cup dark brown sugar, 2 large eggs, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon ground nutmeg, 15 ounces pumpkin puree, 1 cup heavy cream
    pumpkin pie filling in a mixing bowl
  • Pour the pumpkin pie filling into the cooled pie crust, place in the preheated oven on the baking stone, and bake for 15 minutes.
    crimped pie crust with pie filling
  • Reduce the temperature to 350°F and bake another 40-50 minutes, or until a knife inserted in the center comes out clean. If the crust is browning too quickly, cover the outer crust with foil or with a pie crust shield.
    baked pumpkin pie
  • Transfer the baked pie to a cooling rack, remove the pie crust shield, and cool for at least 2 hours before slicing.

For the Whipped Cream

  • Pour the whipping cream into a large, cold bowl. With a hand mixer set on low, beat the cream until it thickens slightly. With the speed still on low, add the maple syrup, vanilla extract, and rum (or bourbon). Turn the speed to medium-high and beat the cream until medium peaks form, about 2 minutes.
    1 cup heavy cream or whipping cream, ½ teaspoon pure vanilla extract, 1 tablespoons pure maple syrup, 1 tablespoon dark rum or bourbon
    whipped topping in a mixing bowl

To Serve

  • Slice the pie into equal pieces. Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).
    Honey Roasted Pecans

Video

Notes

  • If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.
  • Make sure you buy 100% pure pumpkin puree, not pumpkin pie filling. We are adding all the spices to it with this recipe, so you don't want to start with a pre-spiced pumpkin filling.
  • The pie will still be a bit jiggly in the center when it's ready to take out of the oven. This will firm up afterward because the pie will continue to cook a bit after being removed from the heat.
  • You can also try our Stabilized Whipped Cream! Works great on this recipe.
  • Nutritional information does not include optional ingredients.
Storage: Store pumpkin pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 46g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 424mg | Potassium: 252mg | Fiber: 2g | Sugar: 32g | Vitamin A: 9216IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg