Description
Indulge in the velvety smooth texture and rich pumpkin spice flavor of this easy-to-make Decadent Pumpkin Cream Pie. Perfect for holidays and special occasions!
Ingredients
Scale
- 1 (9-inch) pre-baked pie crust
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs, lightly beaten
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract (for whipped cream)
- Optional: whipped cream and cinnamon for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, beaten eggs, pumpkin pie spice, cinnamon, salt, and 1 teaspoon vanilla extract until smooth and well combined.
- Pour the pumpkin mixture into the pre-baked pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack. This can take several hours. For best results, chill the pie in the refrigerator for at least 2 hours before serving.
- While the pie is chilling, prepare the whipped cream. In a separate bowl, whip the heavy cream, powdered sugar, and 1/4 teaspoon vanilla extract until stiff peaks form.
- Once the pie is chilled, spread the whipped cream evenly over the top.
- Garnish with extra cinnamon or serve with additional whipped cream if desired.
Notes
- Make sure your pie crust is fully pre-baked before adding the filling.
- Allowing the pie to chill completely is crucial for the filling to set properly.
- The whipped cream can be made a few hours in advance and stored in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg