Pumpkin Pie With Vanilla Whipped Cream Recipe

Name: Pumpkin Pie With Vanilla Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons sugar, divided; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 1 (15-ounce) can pumpkin; 3/4 cup evaporated fat-free milk; 1/2 (14.1-ounce) package refrigerated pie dough; 1/2 cup heavy whipping cream, chilled; 1/2 teaspoon vanilla extract

Servings: persons

1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin
3/4 cup evaporated fat-free milk
1/2 (14.1-ounce) package refrigerated pie dough
1/2 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract

1
Preheat oven to 425u00b0.
2
Combine 1 cup sugar and next 4 ingredients (through cloves) in a large bowl; stir well with a whisk. Add eggs and pumpkin; stir well with a whisk. Gradually add evaporated milk, stirring with a whisk until blended.
3
Fit dough into a 9-inch pie plate. Fold edges under. Using kitchen shears, make 1/2-inch diagonal cuts at 45-degree angles around edge of crust. With fingertips, press every other tab toward center of pie. Pour pumpkin mixture into prepared crust.
4
Place pie plate on a baking sheet, and bake at 425u00b0 for 15 minutes. Reduce oven temperature to 350u00b0; bake 45 minutes or until almost set. Shield edges of piecrust with foil, if necessary. (Do not insert a knife to test for doneness, as the slit will become larger and separate when the pie cools.) Cool on a wire rack 1 1/2 hours.
5
Beat whipping cream with a mixer at high speed until foamy. Gradually add vanilla and 2 tablespoons sugar, beating until soft peaks form. Slice pie into 10 slices; top each serving with whipped cream.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup plus 2 tablespoons sugar, divided, 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 1/2 teaspoon ground ginger, and more.

Yes, Pumpkin Pie With Vanilla 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.

Pumpkin Pie With Vanilla Whipped Cream

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