{"id":3065,"date":"2025-10-21T21:41:39","date_gmt":"2025-10-21T21:41:39","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3065"},"modified":"2025-10-21T21:41:39","modified_gmt":"2025-10-21T21:41:39","slug":"pumpkin-pie-with-whipped-cream","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3065","title":{"rendered":"Pumpkin Pie with Whipped Cream"},"content":{"rendered":"\n

A silky smooth pumpkin pie with warm spices and a buttery crust \u2014 topped with homemade whipped cream for the perfect Thanksgiving finale.<\/p>\n\n\n

<\/div>\n\n\n
Prep Time<\/strong><\/td>20 minutes<\/td>Cook Time<\/strong><\/td>55 minutes<\/td><\/tr>
Total Time<\/strong><\/td>1 hour 15 minutes<\/td>Servings<\/strong><\/td>8<\/td><\/tr>
Difficulty<\/strong><\/td>Medium<\/td>Calories<\/strong><\/td>320 per slice<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
<\/div>\n\n\n

Ingredients<\/h3>\n\n\n
  • 1 (9-inch) unbaked pie crust<\/li>
  • 1 (15 oz) can pumpkin puree<\/li>
  • 3\/4 cup brown sugar<\/li>
  • 2 large eggs<\/li>
  • 1 cup heavy cream<\/li>
  • 1 teaspoon ground cinnamon<\/li>
  • 1\/2 teaspoon ground ginger<\/li>
  • 1\/4 teaspoon ground nutmeg<\/li>
  • 1\/4 teaspoon salt<\/li>
  • Whipped cream, for serving<\/li><\/ul>\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n

    Step 1: Preheat Oven<\/h4>\n\n

    Preheat oven to 425\u00b0F. Place pie crust in a 9-inch pie pan and crimp edges.<\/p>\n\n

    Step 2: Mix Filling<\/h4>\n\n

    In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, and spices until smooth.<\/p>\n\n

    Step 3: Fill and Bake<\/h4>\n\n

    Pour filling into pie crust. Bake for 15 minutes, then reduce oven temperature to 350\u00b0F and bake 40 minutes longer, or until center is set.<\/p>\n\n

    Step 4: Cool and Serve<\/h4>\n\n

    Let pie cool completely before slicing. Top with whipped cream just before serving.<\/p>\n\n

    \n\n\n

    Recipe Notes<\/h3>\n\n\n

    \ud83e\udd67 Crust:<\/strong> For extra flaky crust, chill dough before rolling and blind bake if you prefer crisp edges.<\/p>

    \ud83c\udf42 Spice Blend:<\/strong> Adjust cinnamon and nutmeg to taste, or use pumpkin pie spice for convenience.<\/p>

    \ud83d\udd52 Make-Ahead:<\/strong> Can be baked 1\u20132 days in advance and refrigerated.<\/p><\/div><\/div>\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Let pie cool at room temperature for at least 2 hours before refrigerating to prevent condensation on the surface.<\/p>\n","protected":false},"excerpt":{"rendered":"

    A silky smooth pumpkin pie with warm spices and a buttery crust \u2014 topped with homemade whipped cream for the perfect Thanksgiving finale. Prep Time 20 minutes Cook Time 55 minutes Total Time 1 hour 15 minutes Servings 8 Difficulty Medium Calories 320 per slice Ingredients 1 (9-inch) unbaked pie crust 1 (15 oz) can pumpkin puree 3\/4 cup brown sugar 2 large eggs 1 cup heavy cream 1 teaspoon ground cinnamon 1\/2 teaspoon ground ginger 1\/4 teaspoon ground nutmeg 1\/4 teaspoon salt Whipped cream, for serving Step-by-Step Instructions Step 1: Preheat Oven Preheat oven to 425\u00b0F. Place pie crust in a 9-inch pie pan and crimp edges. Step 2: Mix Filling In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, and spices until smooth. Step 3: Fill and Bake Pour filling into pie crust. Bake for 15 minutes, then reduce oven temperature to 350\u00b0F and bake 40 minutes longer, or until center is set. Step 4: Cool and Serve Let pie cool completely before slicing. Top with whipped cream just before serving. Recipe Notes \ud83e\udd67 Crust: For extra flaky crust, chill dough before rolling and blind bake if you prefer crisp edges. \ud83c\udf42 Spice Blend: Adjust cinnamon and nutmeg to taste, or use pumpkin pie spice for convenience. \ud83d\udd52 Make-Ahead: Can be baked 1\u20132 days in advance and refrigerated. \ud83c\udfaf Pro Tip: Let pie cool at room temperature for at least 2 hours before refrigerating to prevent condensation on the surface.<\/p>\n","protected":false},"author":1,"featured_media":3069,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,3,5],"tags":[],"class_list":["post-3065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-holidays","category-thanksgiving"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3065"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3065\/revisions"}],"predecessor-version":[{"id":3102,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3065\/revisions\/3102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3069"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}