Thanksgiving pumpkin pie whipped has always been the star of my holiday table, a tradition I’ve cherished since childhood. I remember the comforting aroma filling my grandmother’s kitchen, the deep orange hue of the spiced filling peeking through the golden crust, all crowned with a cloud of fluffy whipped cream. It’s more than just a dessert; it’s a feeling of warmth and togetherness. This recipe for Thanksgiving pumpkin pie with whipped cream captures all those nostalgic flavors and can be made from scratch, creating a truly unforgettable homemade pumpkin pie and whipped cream experience. Let’s get cooking!
Why You’ll Love This Thanksgiving Pumpkin Pie Whipped
This isn’t just any pie; it’s a hug on a plate! Here’s why this recipe will become your go-to:
- Incredible Taste: The rich, spiced pumpkin filling paired with cool, fluffy whipped cream is pure bliss.
- Manageable Prep Time: While from scratch, the steps are straightforward, making it an achievable holiday treat.
- Real Ingredients: Using actual pumpkin puree means a deeper flavor you just can’t get from a can.
- Budget-Friendly: Most ingredients are pantry staples, keeping your holiday spending in check.
- Family Favorite: This classic dessert is a guaranteed crowd-pleaser for all ages.
- Easy Pumpkin Pie with Whipped Topping: It’s designed to be approachable, even for beginner bakers.
- Impressive Presentation: A slice of this creamy pie with its dollop of whipped cream looks stunning on any Thanksgiving table.
- Effortless Elegance: It’s an easy pumpkin pie with whipped topping that feels incredibly special.
Ingredients for Thanksgiving Pumpkin Pie Whipped
Gathering these ingredients is the first step toward a truly memorable holiday dessert. This recipe focuses on creating a rich pumpkin filling with whipped cream that’s both classic and utterly delicious. Using real pumpkin puree is key for that authentic, deep flavor we all crave on Thanksgiving.
- For the pumpkin filling:
- 2 cups pumpkin puree – ideally homemade from sugar pumpkins for the best flavor.
- 3/4 cup packed light brown sugar – adds moisture and a caramel note.
- 1/4 cup granulated sugar – for balanced sweetness.
- 1 1/2 teaspoons ground cinnamon – the heart of our spiced pumpkin flavor.
- 1/2 teaspoon ground nutmeg plus extra for garnish – essential warmth; a little goes a long way.
- 1/2 teaspoon ground ginger – adds a subtle zing.
- 1/4 teaspoon ground cloves – a powerful spice that complements the others.
- 1/4 teaspoon salt – balances the sweetness and enhances flavors.
- 3 large eggs – act as a binder for the filling.
- 1 cup evaporated milk – provides a creamy texture.
- 1/2 cup heavy cream – adds richness to the filling.
- 1 teaspoon vanilla extract – enhances all the other flavors.
- For the pie crust:
- 1 1/4 cups all-purpose flour – the base for our flaky crust.
- 1/2 teaspoon salt – for flavor.
- 1 tablespoon granulated sugar – a touch of sweetness in the crust.
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes – crucial for a flaky crust; keep it very cold!
- 3 to 5 tablespoons ice water – just enough to bring the dough together.
- For the whipped cream:
- 1 cup heavy whipping cream – the star of our fresh topping.
- 2 tablespoons powdered sugar – for sweetness without grittiness.
- 1/2 teaspoon vanilla extract – a hint of flavor.
- A light sprinkle of ground nutmeg (optional) – for that classic finish.
How to Make Thanksgiving Pumpkin Pie Whipped
Let’s dive into creating this show-stopping dessert. Follow these steps to master the art of how to make Thanksgiving pumpkin pie from scratch and wow all your guests.
Making the Pie Crust
For a truly flaky crust in this simple pumpkin pie recipe, start by combining the flour, salt, and sugar. Cut in the cold butter until it resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, just enough for the dough to come together. Form it into a disc, wrap it tightly, and let it chill for at least 30 minutes. This step is key to a tender crust!
Preparing the Pumpkin Puree
If you’re going the extra mile for that authentic flavor, prepare your pumpkin puree. Halve and seed a sugar pumpkin, then roast it until tender. Scoop out the flesh and blend until smooth. This homemade puree will elevate your pie significantly. Alternatively, you can use 2 cups of good quality canned pumpkin puree. Learn more about sweet treats.
Mixing the Filling
Now for the star of the show: the filling. In a bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined. Beat in the eggs one at a time. Finally, stir in the evaporated milk, heavy cream, and vanilla extract until you have a smooth, luscious mixture. This creates the most wonderfully creamy pumpkin pie for Thanksgiving.
Baking the Pie
Preheat your oven to 375°F (190°C). Roll out your chilled dough and carefully fit it into a 9-inch pie dish, crimping the edges. Pour the prepared pumpkin filling into the crust. Place the pie on a baking sheet to catch any potential drips. Bake for about 50 to 55 minutes. You’ll know it’s ready when the center is set but still has a slight jiggle. If the crust edges brown too fast, loosely cover them with foil.
Making the Whipped Cream
No Thanksgiving pumpkin pie is complete without a generous dollop of fresh whipped cream! In a chilled bowl, whip the heavy cream using an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. This simple whipped cream for pumpkin pie recipe adds the perfect finishing touch.
Pro Tips for the Best Thanksgiving Pumpkin Pie Whipped
Achieving that perfect slice of pie is all about a few key details. I’ve learned these tricks over many holiday baking sessions, and they truly make a difference for your Thanksgiving pumpkin pie!
- Always use real pumpkin puree, ideally homemade from sugar pumpkins. It provides a deeper, richer flavor than canned.
- Ensure your pie crust ingredients (butter and water) are ice cold. This is essential for a flaky, tender crust.
- Don’t overbake the pie! The center should still have a slight jiggle when you take it out of the oven; it will continue to set as it cools.
- Let the pie cool completely on a wire rack before adding the whipped cream. This prevents the cream from melting and ensures the filling is fully set.
What’s the secret to perfect Thanksgiving pumpkin pie?
The secret lies in the quality of your pumpkin and not overmixing the filling. Using fresh sugar pumpkin puree and ensuring your spices are fragrant will elevate the flavor. A perfectly executed classic Thanksgiving pumpkin pie with whipped cream relies on balance. For more baking tips, check out our blog.
Can I make Thanksgiving pumpkin pie ahead of time?
Absolutely! You can bake the pie a day in advance. Let it cool completely, then cover it loosely with plastic wrap and refrigerate. Add the fresh whipped cream just before serving to keep it from wilting.
How do I avoid common mistakes with Thanksgiving pumpkin pie?
A common pitfall is a soggy bottom crust; blind baking or using a baking sheet helps prevent this. Also, avoid over-whipping the filling, which can lead to cracking. For a traditional Thanksgiving pumpkin pie whipped experience, focus on gentle mixing and proper cooling. Understanding baking science can help prevent common issues; for example, the science behind emulsification in mayonnaise is similar to what makes pie fillings stable.
Best Ways to Serve Thanksgiving Pumpkin Pie Whipped
Serving this pie is an event in itself! It’s the perfect ending to any festive meal. Here are a few ideas to make your dessert presentation shine.
- The Classic Slice: The most straightforward way to serve is a generous slice of cooled pie, topped with a fluffy dollop of homemade whipped cream and a dusting of nutmeg. This is the essence of Thanksgiving pumpkin pie with whipped cream.
- A la Mode Addition: For an extra decadent treat, serve a slice of warm (reheated gently) pie with a scoop of vanilla bean ice cream alongside the whipped cream. The contrast of warm pie and cold ice cream is divine.
- With Complementary Fall Flavors: This pie pairs beautifully with other seasonal desserts like apple crisp or spiced pear tart. It also stands wonderfully on its own, showcasing its rich, spiced flavor. Explore other sweet treats for more inspiration.
Remember, the key to enjoying this pie is the perfect pairing of rich filling and light whipped topping.
Nutrition Facts for Thanksgiving Pumpkin Pie Whipped
This classic dessert is a holiday favorite, and understanding its nutritional profile can help you enjoy it mindfully. Here’s a breakdown per serving of our delicious Thanksgiving pumpkin pie with whipped cream.
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-15g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 45-55g
- Fiber: Approximately 2-3g
- Sugar: Approximately 35-45g
- Sodium: Approximately 200-300mg
Nutritional values are estimates and may vary based on specific ingredients used, such as the type of pumpkin puree and the fat content of your dairy products for the whipped cream.
How to Store and Reheat Thanksgiving Pumpkin Pie Whipped
Properly storing your Thanksgiving pumpkin pie whipped ensures it stays delicious for days. Once your pie has completely cooled on a wire rack (this is super important!), cover it loosely with plastic wrap. For refrigerator storage, keep it covered for up to 3-4 days. This method works well for keeping the pie fresh for guests arriving later in the week. For more storage tips, see our latest recipes.
If you want to prepare even further ahead, freezing is an excellent option for storing homemade pumpkin pie. Wrap the completely cooled pie tightly in plastic wrap, then in a layer of aluminum foil. It can be frozen for up to 3 months. When you’re ready to serve, thaw the pie overnight in the refrigerator. For reheating, you can gently warm individual slices in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until just warmed through. Remember to add the fresh whipped cream right before serving!
Frequently Asked Questions About Thanksgiving Pumpkin Pie Whipped
What’s the best Thanksgiving pumpkin pie recipe for beginners?
This recipe is fantastic for beginners because it breaks down each step clearly, from the crust to the filling and whipped cream. We focus on simple techniques like using cold butter for a flaky crust and a straightforward mixing method for the filling. The result is a delicious, impressive pie that even novice bakers can master, making it a truly accessible ‘best Thanksgiving pumpkin pie recipe’ for everyone to enjoy.
Why is pumpkin pie so popular for Thanksgiving?
Pumpkin pie’s popularity for Thanksgiving is deeply rooted in tradition and seasonality. Pumpkins are abundant in the fall, making them a natural fit for harvest celebrations. Its warm spices—cinnamon, nutmeg, ginger, and cloves—evoke comfort and coziness, feelings central to the Thanksgiving holiday. The smooth, sweet filling topped with creamy whipped cream is simply a delightful combination that has become synonymous with the holiday meal, making it a beloved classic. This is a huge part of ‘why is pumpkin pie popular for Thanksgiving’.
Can I use canned pumpkin for this Thanksgiving pumpkin pie recipe?
Yes, you absolutely can! While I love the deep flavor of homemade pumpkin puree, good quality canned pumpkin puree works wonderfully and saves you a significant amount of prep time. Just make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, as the latter already contains added sugars and spices. It’s a great shortcut for an easy Thanksgiving pumpkin pie.
What’s the best whipped topping for pumpkin pie?
Freshly whipped cream is truly unbeatable! It’s light, airy, and has a delicate sweetness that perfectly complements the rich, spiced pumpkin filling. The recipe includes simple instructions for making your own, but if you’re short on time, a good quality store-bought whipped topping is a fine alternative for your easy pumpkin pie with whipped topping. The key is to have that creamy contrast!
Variations of Thanksgiving Pumpkin Pie Whipped You Can Try
While this classic recipe is wonderful as is, don’t be afraid to get creative! Here are a few delightful variations to make your Thanksgiving dessert table even more exciting. These twists ensure your pie is always a showstopper, whether you’re looking for dietary accommodations or just a new flavor profile.
- Dairy-Free Delight: For a vegan or dairy-free option, substitute the butter in the crust with a vegan butter stick or solid coconut oil. For the filling, use full-fat canned coconut milk instead of evaporated milk and heavy cream, and ensure your whipped topping is a coconut cream-based alternative. This creates a delicious, accessible spiced pumpkin pie with whipped cream topping for everyone to enjoy.
- Gluten-Free Goodness: To make this pie gluten-free, simply swap the all-purpose flour in the crust for a good quality gluten-free all-purpose flour blend that contains xanthan gum. For the filling, ensure your spices are certified gluten-free. This maintains the integrity of the pie while catering to dietary needs.
- Salted Caramel Twist: Elevate your pie by drizzling a rich, homemade salted caramel sauce over the filling before baking, or swirl it into the whipped cream topping. A sprinkle of flaky sea salt on top of the caramel adds a sophisticated touch that beautifully complements the sweet and spiced flavors.
- Bourbon or Rum Infusion: For an adult-friendly twist, add 1-2 tablespoons of bourbon or dark rum to the pumpkin filling. This adds a wonderful depth of flavor that pairs exceptionally well with the warming spices, making for an unforgettable spiced pumpkin pie with whipped cream topping.
Thanksgiving Pumpkin Pie Whipped: 1 Magic Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Thanksgiving pumpkin pie recipe from scratch, featuring a homemade crust, spiced pumpkin filling, and fresh whipped cream. This recipe uses real pumpkin for a richer flavor and is topped with a sprinkle of nutmeg, making it a perfect centerpiece for your fall dessert table.
Ingredients
- For the pumpkin filling:
- 2 cups pumpkin puree (preferably homemade from sugar pumpkins)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg plus extra for garnish
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- For the pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3 to 5 tablespoons ice water
- For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- A light sprinkle of ground nutmeg (optional)
Instructions
- Make the crust: In a large bowl or food processor, mix together the flour, sugar, and salt. Add cold butter cubes and pulse or cut in until the mixture resembles coarse sand with pea-sized bits of butter. Slowly add ice water, one tablespoon at a time, until the dough comes together but isn’t sticky. Turn the dough onto a floured surface, form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the pumpkin puree (if making from scratch): Halve and seed a small sugar pumpkin, roast it at 375°F for about 45 minutes, then scoop out and puree the flesh.
- Preheat the oven and roll out the dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and trim the edges, leaving about 1/2 inch overhang. Tuck the overhang under and crimp the edges. Place the crust in the refrigerator while you make the filling.
- Mix the filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add eggs one at a time, mixing well after each. Stir in the evaporated milk, heavy cream, and vanilla extract until the mixture is smooth and well combined.
- Bake the pie: Pour the filling into the prepared pie shell. Tap the dish lightly on the counter to release any air bubbles. Place the pie on a baking sheet and bake for 50 to 55 minutes, or until the center is set but still slightly jiggly. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
- Let the pie cool completely on a wire rack before serving.
- Make the whipped cream: In a chilled bowl, whip the heavy cream with an electric mixer or hand whisk until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Serve: Top each slice of cooled Thanksgiving pumpkin pie with a dollop of fresh whipped cream and an optional sprinkle of nutmeg.
Notes
- Using real pumpkin puree instead of canned provides a deeper, more authentic flavor for your Thanksgiving pumpkin pie.
- Ensure your butter and water are very cold when making the pie crust for a flaky texture.
- Do not overmix the pie filling to avoid a tough crust.
- Cooling the pie completely is crucial for the filling to set properly.
- Freshly whipped cream is best, but store-bought whipped topping can be used as a quick alternative for your easy Thanksgiving pumpkin pie.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400-450 (estimated)
- Sugar: Approximately 35-45g (estimated)
- Sodium: Approximately 200-300mg (estimated)
- Fat: Approximately 20-25g (estimated)
- Saturated Fat: Approximately 10-15g (estimated)
- Unsaturated Fat: Approximately 10-15g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 45-55g (estimated)
- Fiber: Approximately 2-3g (estimated)
- Protein: Approximately 5-7g (estimated)
- Cholesterol: Approximately 80-100mg (estimated)
Keywords: Thanksgiving pumpkin pie, whipped cream, homemade pumpkin pie, classic pumpkin pie, spiced pumpkin pie, easy pumpkin pie, pumpkin pie recipe, fall dessert, nutmeg