Pumpkin Pie With Whipped Cream Recipe
Dessert option
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Ingredients
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Pie Crust
Pumpkin Filling
Whipped Cream
Method
Pie Crust Preparation
- 1
Make the Pie Crust
In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 2
Preheat Oven
Preheat the oven to 425°F (220°C).
- 3
- 4
Pre-Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let cool.
Pumpkin Filling Preparation
- 5
Make the Filling
In a large bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Mix well. Add the eggs and evaporated milk, and whisk until smooth.
- 6
Fill the Crust
Pour the pumpkin filling into the pre-baked pie crust.
- 7
Bake the Pie
Bake in the oven at 425°F (220°C) for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes or until a knife inserted near the center comes out clean.
- 8
Cool the Pie
Let the pie cool on a wire rack for at least 2 hours before serving.
Whipped Cream Preparation
- 9
Make the Whipped Cream
In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
