Nothing says fall quite like the smell of warm spices and pumpkin baking in the oven. My easy homemade pumpkin pie with spiced whipped cream has been my go-to dessert for every Thanksgiving since I was old enough to reach the counter. I can still picture my mom letting me stir the filling while she rolled out the crust – those cinnamon-scented memories are baked right into this recipe.
What I love most about this pie is how simple it really is – just a handful of pantry staples transform into something magical. That first slice with a dollop of lightly spiced whipped cream? Absolute perfection. It’s the kind of dessert that makes people think you spent all day in the kitchen, when really, you’ll have it ready in about an hour. Whether you’re hosting your first Friendsgiving or just craving that classic autumn flavor, this pie never disappoints.
Over the years, I’ve learned a few tricks to make it even better (toasting the crust edges is my latest obsession). But at its heart, it’s still that same comforting, creamy pumpkin pie I grew up loving – just maybe with a little extra whipped cream on top.
Why You’ll Love This Easy Homemade Pumpkin Pie
This isn’t just any pumpkin pie – it’s the one you’ll make again and again because it checks all the boxes:
- Almost magical simplicity: Canned pumpkin and condensed milk do most of the work for you (no roasting pumpkins or making custard from scratch!)
- That perfect spiced flavor: The blend of cinnamon, ginger and nutmeg smells like autumn and tastes even better
- Foolproof for beginners: If you can stir ingredients together, you can make this pie – I promise!
- Holiday hero: Bring this to any gathering and watch it disappear first
- Bonus points: That spiced whipped cream topping? It takes 2 minutes and makes everyone think you’re a pastry chef
Honestly, the hardest part is waiting for it to cool before slicing!
Ingredients for Easy Homemade Pumpkin Pie with Spiced Whipped Cream
Grab these simple ingredients – you probably have most in your pantry already! The key is using pure pumpkin puree, not the pre-spiced pie filling (trust me, it makes all the difference). Here’s what you’ll need:
- 1 (9-inch) unbaked pie crust – homemade or store-bought, your choice!
- 1 (15 oz) can pumpkin puree – look for 100% pumpkin, not “pumpkin pie mix”
- 1 (14 oz) can sweetened condensed milk – that thick, creamy magic in a can
- 2 large eggs – lightly beaten, room temperature blends smoother
- 1 tsp ground cinnamon – the star of our spice trio
- 1/2 tsp each ground ginger and nutmeg – these round out the warm flavors
- 1/2 tsp salt – balances all that sweetness perfectly
For the whipped cream (because we’re not barbarians):
- 1 cup heavy cream – must be cold straight from the fridge
- 2 tbsp powdered sugar – dissolves better than granulated
- 1/2 tsp vanilla extract – the secret flavor booster
- 1/4 tsp ground cinnamon – because we can never have too much spice!
How to Make Easy Homemade Pumpkin Pie with Spiced Whipped Cream
Don’t let that gorgeous golden crust fool you – this pie comes together with less effort than you’d think. I’ll walk you through each step so you get perfect results every time. Just follow along, and soon your kitchen will smell like a cozy autumn dream!
Preparing the Pumpkin Filling
First things first – grab a big bowl and whisk together the pumpkin puree and condensed milk until they’re completely smooth. No lumps allowed! Then add those lightly beaten eggs one at a time, mixing just until combined. Here’s my secret: too much whisking makes the filling dense, so be gentle with it. Now sprinkle in all those warm spices – cinnamon, ginger, nutmeg, and salt. The scent alone will make your mouth water! Give it one final mix, and boom – your filling’s ready to pour.
Baking the Pie
Here’s where the magic happens. Pop that crust in a 425°F oven for 15 minutes – this high heat helps set the crust. Then lower the temp to 350°F and bake for another 35-40 minutes. You’ll know it’s done when the edges are firm but the center still has a slight jiggle (like Jell-O!). Pro tip: If the crust edges start browning too fast, just cover them with foil strips. Let it cool completely – I know, the waiting is torture – before adding the whipped cream.
Making the Spiced Whipped Cream
While the pie cools, make your whipped cream. Use a chilled bowl and beaters – trust me, it whips up faster! Start beating the cold cream until soft peaks form, then add powdered sugar, vanilla, and that extra pinch of cinnamon. Keep going until stiff peaks stand up when you lift the beaters. Want to get fancy? Make this ahead and chill it, but give it a quick whip right before serving to fluff it back up. Pile it high on each slice – you’ve earned it!
Tips for the Best Easy Homemade Pumpkin Pie
After making this pie more times than I can count, I’ve picked up some tricks that make all the difference:
- Chill your pie crust for 15 minutes before filling – it helps prevent soggy bottoms! I usually pop mine in the freezer while the oven preheats.
- Room temperature eggs blend smoother into the filling. Just set them out when you start prepping – no more streaks in your silky pumpkin custard.
- Let it cool completely before slicing (about 2 hours). I know it’s hard to wait, but cutting too soon makes the filling ooze everywhere.
- Toast your crust edges for extra flavor – brush with egg wash or melted butter before baking.
- Test doneness with a knife – it should come out mostly clean when inserted near (but not in) the center.
Follow these simple tips, and you’ll have pie perfection every time!
Common Questions About Easy Homemade Pumpkin Pie
Over the years, I’ve gotten all sorts of questions about this pie – usually while people are licking whipped cream off their forks! Here are the ones I hear most often:
“Can I use fresh pumpkin instead of canned?”
You can, but honestly? Canned pumpkin gives more consistent results. Fresh pumpkin varies wildly in moisture content – I learned this the hard way when my “homemade” version turned out soupy! If you’re determined, roast sugar pumpkins (not carving pumpkins), puree the flesh, and strain it overnight in cheesecloth.
“Why does my pie crack?”
Those little cracks break my heart too! Usually it’s from overbaking. Remember – the center should still wobble slightly when you take it out. The pie keeps cooking as it cools. Also, avoid drastic temperature changes; let it cool gradually on the counter.
“Can I make this ahead?”
Absolutely! Bake it 1-2 days before serving and keep it refrigerated. Wait to add the whipped cream until just before serving – nobody likes soggy peaks! The flavors actually deepen overnight.
“Is evaporated milk okay instead of condensed?”
Nope – they’re totally different! Sweetened condensed milk gives that perfect creamy texture and sweetness. Evaporated milk will leave your pie bland and runny. Trust me on this one!
Serving and Storing Easy Homemade Pumpkin Pie
Here’s the fun part – serving this beauty! I love it straight from the fridge, chilled and firm, with an extra generous dollop of that spiced whipped cream on top. Leftovers (if you have any!) keep perfectly in the fridge for up to 3 days. Just press plastic wrap directly on the cut edges to keep it fresh. A quick heads up – the filling gets a bit weepy if you try to freeze it, so I don’t recommend it. Honestly, it’s usually gone before storage even becomes an issue!
Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on 8 servings):
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 15g (8g saturated)
- Carbs: 40g (2g fiber)
- Protein: 6g
These estimates can vary depending on your exact ingredients – homemade crusts or extra whipped cream will change things slightly. But let’s be real…calories don’t count when it’s this delicious, right?
Share Your Easy Homemade Pumpkin Pie
I’d love to hear how your pie turned out! Snap a photo of that gorgeous slice (extra whipped cream, of course) and tag me or leave a comment. Nothing makes me happier than seeing your baking successes! You can find more delicious recipes on Pinterest.