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A close-up slice of homemade pumpkin pie topped with a swirl of fluffy whipped cream, showing its smooth orange filling and flaky golden crust.

Easy Pumpkin Pie from Scratch with Fluffy Whipped Cream

Make this easy pumpkin pie from scratch with a flaky butter crust, silky spiced filling, and fluffy whipped cream on top. Blind-bake the crust, whisk the pumpkin custard, bake at 350°F (175°C) until it jiggles slightly, then cool 3–4 hours. Cozy, make-ahead friendly, and perfect for Thanksgiving dessert—serves 4.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 3 hours
Total Time 4 hours
Servings: 4
Course: Breakfast, brunch
Cuisine: African American, Thanksgiving Cuisine
Calories: 300
Ingredients Method

Ingredients
  

For the Pumpkin Pie Filling
  • 1 cup pumpkin purée canned or homemade
  • 2 large eggs room temperature
  • ½ cup evaporated milk
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • Pinch of cloves
  • Pinch of salt
  • ½ teaspoon vanilla extract
For the Pie Crust
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter cold and cubed
  • 2 –3 tablespoons ice water
For the Whipped Cream
  • ½ cup heavy cream cold
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Method
 

  1. Make the Pie Crust: Mix flour and salt. Cut in cold butter with a fork until crumbly. Add ice water, one tablespoon at a time, and stir until the dough holds. Shape into a disk, wrap, and chill for 30 minutes.
  2. Prebake the Crust: Roll the dough and fit it into a 7-inch pie dish. Dock the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove weights and bake another 5 minutes.
  3. Prepare the Filling: In a bowl, whisk together pumpkin purée, eggs, sugars, spices, salt, vanilla, and evaporated milk until smooth and creamy.
  4. Bake the Pie: Pour the filling into the warm crust. Bake at 350°F (175°C) for about 35–40 minutes, or until the center jiggles slightly. Let it cool completely for 3–4 hours.
  5. Make the Whipped Cream: Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to serve.
  6. Serve: Slice the pumpkin pie and top each portion with a generous swirl of fluffy whipped cream.