Dessert

Perfect Pumpkin Pie with Whipped Cream

... from Aunt Sandy's Kitchen

• Serves: 6-8 slices
• Prep Time: 5 minutes
• Total Cooking: 50-55 minutes

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Perfect Pumpkin Pie is a timeless classic, and this version walks you step-by-step through baking a silky, spiced pumpkin filling and topping it with billowy homemade whipped cream. Using simple pantry ingredients and a flaky crust, Aunt Sandy shows you how to get a rich, creamy pie with just the right blend of warm spices and sweetness. Whether you’re hosting dinner or just craving a cozy slice with a cup of coffee, this easy pumpkin pie and whipped cream combo delivers that homemade flavor your family will keep asking for often.

Pie Ingredients

• 1 can (15-ounce) Libby's 100% pure pumpkin puree
• 1 can (14-ounce) Eagle Brand Sweetened Condensed Milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs, whisked
• 1 (9-inch) unbaked pie crust

Whipped Cream Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon Confectioners 10-x Powdered Sugar
• 1 teaspoon vanilla extract

Pie Directions

1. Preheat the oven to 425°F (220°C).
2. In a medium bowl, whisk together the pumpkin purée, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
3. Pour the filling into the prepared pie crust.
4. Bake at 425°F for 15 minutes.
5. Reduce the oven temperature to 350°F (177°C) and continue baking for 35–40 minutes, or until a toothpick inserted 1 inch from the crust comes out clean.
6. Let the pie cool completely before slicing and serving.

Whipped Cream Directions

1. In a medium bowl, combine the heavy cream, confectioners’ sugar, and vanilla.
2. Using an electric mixer, beat on medium-high speed until stiff peaks form.
3. Cover and refrigerate until ready to serve.