Pumpkin Pie with Spiced Whipped Cream Delight

Hey there! Today, we’re celebrating all the cozy, heartwarming flavors of fall with a dessert that never goes out of style—Pumpkin Pie with a twist: spiced whipped cream! This is my go-to recipe for the holidays and pretty much any time I feel like leaning into those cinnamon-and-nutmeg vibes. The cream on top adds a layer of magic that’ll have everyone reaching for seconds (and thirds!).

If you’re searching for the perfect fall dessert, this pumpkin pie is your golden ticket—it’s rich, creamy, and oh-so-inviting!

### **Why You’ll Love This Recipe**
– It’s a classic with a touch of flair: Just the right balance of traditional and modern.
– The spiced whipped cream takes it up a notch—serious “wow” factor with minimal effort.
– Perfect make-ahead dessert for gatherings, leaving more time for you to entertain (or relax!).
– Easy to make with staple pantry ingredients—no obscure items here!

### **Ingredients Breakdown**
#### Essentials:
– **For the Pie:**
– 1 (15-ounce) can of pumpkin puree: Look for pure pumpkin, not the “pumpkin pie filling” with added sugar and spices.
– 3/4 cup packed light brown sugar: Adds depth and richness to the sweetness.
– 2 large eggs + 1 egg yolk: For a velvety, custard-like filling.
– 1 1/4 cup heavy cream: Essential for that creamy texture.
– 1 teaspoon vanilla extract: Enhances the warm flavors.
– 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg: The aromatic trio that brings the filling to life!
– 1 unbaked pie crust (store-bought or homemade).

– **For the Spiced Whipped Cream:**
– 1 cup heavy whipping cream: Keep it cold for best results!
– 2 tablespoons powdered sugar: Adds just the right amount of sweetness.
– 1/4 teaspoon ground cinnamon + a pinch of nutmeg: For a subtle spiced kick.
– 1/2 teaspoon vanilla extract: Rounds out the flavor.

#### Pro Tips:
– Not a fan of making pie crust? Store-bought works wonders, and no one will complain!
– For a dairy-free version, replace heavy cream with a coconut cream alternative.
– Pre-mix your spices for consistency in flavor.

### **Step-by-Step Instructions**
#### For the Pumpkin Pie:
1. **Prep the Crust:** Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish, trim the edges, and crimp decoratively if you’re feeling fancy!
2. **Mix the Filling:** In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, and yolk until smooth. Stir in the heavy cream, vanilla extract, cinnamon, ginger, and nutmeg until well combined.
3. **Fill and Bake:** Pour the pumpkin mixture into the prepared crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. (It will firm up as it cools!) Tent the edges with foil if the crust browns too quickly.
4. **Cool Completely:** Allow the pie to cool at room temperature and then chill in the refrigerator for at least 2 hours, preferably overnight.

#### For the Spiced Whipped Cream:
1. In a chilled mixing bowl, combine heavy cream, powdered sugar, cinnamon, nutmeg, and vanilla extract.
2. Using an electric mixer, whip on high speed until soft peaks form. Be careful not to over-whip—it should be smooth and luscious!

#### To Serve:
– Dollop the whipped cream generously over each slice of pie or serve on the side in a pretty bowl for guests to help themselves.

### **Chef’s Tips and Tricks**
– **Avoid cracks in the pie:** Don’t overbake! The jiggle in the center ensures that silky smooth texture.
– **Whipped cream hack:** Chill the whisk and bowl before whipping the cream for faster, fluffier results.
– **Pre-baking crust option:** Blind bake your crust for 10 minutes if you prefer a crispier bottom.

### **Recipe Variations and Serving Suggestions**
– Experiment with spices! Add a pinch of cardamom or clove for an extra layer of warmth.
– Want to lighten it up? Try a graham cracker crust instead of traditional pastry.
– Pair your pumpkin pie with a mug of hot apple cider or spiced chai for ultimate fall vibes.

### **FAQs**
#### **Can I make this pie ahead of time?**
Absolutely! The pie can be baked and stored in the fridge for up to 3 days. Just add the whipped cream before serving.

#### **Can I freeze pumpkin pie?**
Yes! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge.

#### **What if I don’t have the exact spices on hand?**
Pumpkin pie spice is a great alternative since it typically includes all the spices listed. Just use 2 teaspoons instead.

So, are you ready to wow your family or guests with this fall-inspired masterpiece? I’d love to hear how it turned out for you! Leave a comment below or tag your pie creations on social media with #TheKitchensAid. Let’s share the joy of great food together!