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Perfect Classic Pumpkin Pie with Easy Maple Whipped Cream

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This classic pumpkin pie features a silky, perfectly spiced filling in a flaky buttery crust, topped with a light and fluffy maple whipped cream. It’s a simple, one-bowl recipe that proves the best tools are often the simplest, making it the ultimate stress-free dessert for any fall gathering.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough starts to come together. If it seems dry, add the remaining tablespoon of water. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic …
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). On a floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to your pie dish, pressing it gently into the bottom and up the sides. Trim the excess dough, leaving about a 1/2-inch overhang, then fold it under and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 8 to 10 …
  3. Make the Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk until completely smooth, about 30 seconds. Do not overmix.
  4. Bake the Pie: Reduce oven temperature to 350°F (175°C). Pour the filling into the pre-baked crust. Place the pie on the middle rack and bake for 50 to 60 minutes. The edges should be set, and the center should jiggle slightly when you gently shake the pan. If the crust edges are browning too quickly, tent them with foil after about 30 minutes.
  5. Cool Completely: Transfer the pie to a wire rack and let it cool completely at room temperature, about 2 hours. The filling will continue to set as it cools. Once completely cool, cover and refrigerate for up to 2 days before serving.
  6. Make the Maple Whipped Cream: Just before serving, pour the cold heavy cream into a chilled bowl. Add the maple syrup and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes. Be careful not to overbeat.
  7. Serve: Slice the pie with a sharp knife, wiping the blade clean between cuts. Top each slice with a generous dollop of maple whipped cream.

Notes

Don’t skip blind baking the crust to avoid a soggy bottom. Use room temperature eggs for a smoother filling. The pie is best made a day ahead as flavors deepen. For the whipped cream, chill your bowl and beaters for best results. To prevent cracking, remove the pie from the oven when the center still jiggles slightly.

Nutrition

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

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