Print

Quick Classic Pumpkin Pie with Maple Whipped Cream

quick classic pumpkin pie with maple whipped cream - featured image
Print Recipe

This quick classic pumpkin pie with maple whipped cream is the dessert that saves me every fall. It’s not complicated, it doesn’t require a shopping list that sends you to three different stores, and it comes together in under an hour.

Ingredients

Scale
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 (12-ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 (9-inch) deep-dish pie crust, unbaked

Instructions

  1. Preheat your oven to 425°F (220°C). Place the unbaked pie crust in the pie plate, crimp the edges if desired, and set it on a baking sheet.
  2. Make the filling: In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth. Add the eggs one at a time, whisking well after each addition. Slowly pour in the evaporated milk and vanilla extract, whisking continuously until the filling is completely smooth and uniform in color. Scrape down the sides of the bowl to make sure everything is incorporated.
  3. Fill the crust: Pour the filling into the unbaked pie crust, spreading it evenly with a spatula if needed. Leave about 1/4 inch of space to prevent spilling over during baking.
  4. Bake the pie: Place the baking sheet with the pie on the middle rack of the oven. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. The pie is done when the edges are set and the center is just slightly jiggly—like firm Jell-O. A knife inserted 2 inches from the edge should come out clean.
  5. Cool completely: Transfer the pie to a cooling rack and let it cool at room temperature for at least 2 hours.
  6. Make the maple whipped cream: While the pie cools, chill your mixing bowl and beaters in the freezer for about 10 minutes. Pour the cold heavy cream, maple syrup, and vanilla extract into the chilled bowl. Beat on medium-high speed until soft peaks form—this takes about 2-3 minutes with an electric mixer. Be careful not to overbeat.
  7. Serve: Once the pie is completely cool, slice it with a sharp knife, wiping the blade clean between cuts for neat slices. Top each slice with a generous dollop of maple whipped cream. A sprinkle of cinnamon on top looks pretty and adds a little extra warmth.

Notes

If the edges of your crust are browning too quickly, cover them with strips of aluminum foil or a pie shield halfway through baking. Always use room temperature eggs to prevent lumps. Don’t skip the pre-bake at high temperature to avoid a soggy bottom. If your pie cracks, cover with whipped cream. The flavors improve after a day in the fridge.

Nutrition

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

Find it online: https://ovenmila.com/quick-classic-pumpkin-pie-with-maple-whipped-cream/