Pumpkin Pie with Whipped Cream
A quick and easy pumpkin pie with a buttery crust and spiced filling, topped with a dollop of whipped cream. Perfect for a cozy dessert any night of the week.
- Total time
- 60 min
- Servings
- 8
- Calories
- 320
- Protein
- 6g
Ingredients
- 1 9 inch pie crust
- 1.5 cups pumpkin puree
- ¾ cup sweetened condensed milk
- 2 large eggs
- 1.5 teaspoons pumpkin pie spice
- 1 cup whipped cream
Instructions
- 1
Preheat oven to 425°F. Place the 1 pie crust in a 9 inch pie dish and crimp edges as desired.
- 2
In a bowl, whisk together 1.5 cups pumpkin puree, 0.75 cup sweetened condensed milk, 2 eggs, and 1.5 teaspoons pumpkin pie spice until smooth.
- 3
Pour the filling into the crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake until the center is set but slightly jiggly, about 35-40 minutes.
- 4
Cool the pie on a wire rack for at least 1 hour. Slice and top each piece with a dollop of the 1 cup whipped cream before serving.
Tools you’ll need
- 9 inch pie dish
- mixing bowl
- whisk
- wire rack
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