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Easy Classic Pumpkin Pie with Salted Maple Whipped Cream

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This Easy Classic Pumpkin Pie with Salted Maple Whipped Cream is the perfect fall dessert—silky smooth, warmly spiced, and topped with a sweet-salty maple cream that takes it over the top. It’s quick to make with simple ingredients and always a crowd-pleaser.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 can (12 oz) evaporated milk
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon flaky sea salt (plus more for garnish)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Place your unbaked pie crust on a baking sheet.
  2. In a large bowl, whisk the eggs and both sugars together until pale and slightly thickened—about 2 minutes. Add the pumpkin puree and whisk until smooth. Then add the evaporated milk, pumpkin pie spice, salt, and vanilla extract. Whisk until well combined and smooth. Do not overmix.
  3. Carefully pour the pumpkin mixture into the unbaked pie crust. The filling should come almost to the top of the crust. Discard any extra filling or bake it in a small ramekin.
  4. Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) without opening the oven door. Bake for an additional 40-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
  5. Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours. Once completely cool, refrigerate if not serving immediately.
  6. Just before serving, pour the cold heavy cream into a chilled bowl. Add the maple syrup, vanilla extract, and flaky sea salt. Beat with an electric hand mixer on medium-high speed until soft peaks form—about 3-4 minutes. Do not overbeat.
  7. Slice the pie and top each slice with a generous dollop of salted maple whipped cream. Sprinkle a little extra flaky sea salt on top. Serve immediately.

Notes

Room temperature ingredients matter—let eggs and evaporated milk sit out for 30 minutes. Don’t overmix the filling to avoid cracking. Use a baking sheet to catch spills. The pie is done when edges are set but center still jiggles slightly. Cool completely before adding whipped cream. Make whipped cream fresh for best results. The pie tastes even better the next day.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, easy pumpkin pie, salted maple whipped cream, fall dessert, Thanksgiving pie

Find it online: https://lolaspoon.com/easy-classic-pumpkin-pie-with-salted-maple-whipped-cream/