Classic Pumpkin Pie with Whipped Cream

Classic Pumpkin Pie with Whipped Cream

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1/2 cup unsalted butter, cold and cut into small cubes
• 2-4 tbsp ice water

For the Filling:

• 1 can (15 oz) pumpkin puree
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 1/2 cups heavy cream or evaporated milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Ground cinnamon for sprinkling

Instructions:

1. Prepare the crust:
   • In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll out the crust:
   • Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp them decoratively.
   • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 10 minutes or until the crust is golden. Let it cool slightly.
3. Prepare the filling:
   • In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cream or evaporated milk, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
4. Bake the pie:
   • Pour the pumpkin filling into the pre-baked crust. Bake in the preheated oven for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. The pie will continue to set as it cools.
   • Let the pie cool completely on a wire rack.
5. Make the whipped cream:
   • In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
   • Spoon or pipe the whipped cream onto the cooled pie.
6. Serve:
   • Just before serving, sprinkle a little ground cinnamon on top of the whipped cream for garnish. Slice and enjoy!

Notes:

• Make Ahead: You can make the pie a day ahead and store it in the refrigerator. Add the whipped cream just before serving.
• Crust Alternatives: If you prefer a quicker option, you can use a store-bought pie crust.

This pumpkin pie is rich, creamy, and full of warm spices, making it the perfect dessert for any occasion. Enjoy!