Pumpkin Pie with Spiced Whipped Cream Recipe

Name: Pumpkin Pie with Spiced Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork; 1 15-ounce can pure pumpkin; 1 14-ounce can sweetened condensed milk; 1/4 cup sour cream; 2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground allspice; 2 large eggs; 3/4 cup chilled whipping cream; 2 tablespoons sugar

Servings: persons

1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork
1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs
3/4 cup chilled whipping cream
2 tablespoons sugar

1
Preheat oven to 400F.
2
Reshape crust edge to form high-standing rim.
3
Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes.
4
Cool crust on rack.
5
Reduce oven temperature to 350F.
6
Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend.
7
Whisk in eggs.
8
Pour into crust (some filling may be left over).
9
Bake pie until filling is puffed around sides and set in center, about 55 minutes.
10
Cool pie on rack.
11
(Can be made ahead.
12
Let stand at room temperature 2 hours, or cover and chill overnight.)
13
Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form.
14
Spoon large dollops around edge of pie and serve.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork, 1 15-ounce can pure pumpkin, 1 14-ounce can sweetened condensed milk, 1/4 cup sour cream, and more.

Yes, Pumpkin Pie with Spiced Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie with Spiced Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions