Pumpkin Pie with Whipped Cream Topping
Thanksgiving Dinner Recipe

  • Like 4
  • 73 Minutes
  • Serves 9
  • Medium
  • 425º Heat
Pumpkin Pie with Whipped Cream Topping

Recipe's Ingredients

Adjust Servings:
16 ounce Pumpkin 1 can
12 ounce Evaporated Milk 1 can
1/8 teaspoon Ground Cloves
2 Eggs
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Salt
1/2 cup Sugar
Ingredients for PAT-IN-THE-PAN PASTRY
1.3 cups All-purpose Flour
1/3 cup Vegetable Oil
1/2 teaspoon Salt
2 tablespoons Cold Water
1/2 cup Heavy Whipping Cream
1 tablespoon granulated or powdered Sugar
Instead of making the SWEETENED WHIPPED CREAM, use 1 cup Frozen Whipped Topping

Nutritional information for Pumpkin Pie with Whipped Cream Topping

Saturated Fat

Pumpkin Pie with Whipped Cream Topping is an American dessert, traditionally prepared during Thanksgiving Dinner. You'll find here the best recipe for this kind of pie.

Did you Know?

Pumpkin pie was not served at the first Thanksgiving, though pumpkins were used in other recipes at the time.

  • Low Calorie Recipes
  • Vegetarian Recipes


  • Ingredients for PAT-IN-THE-PAN PASTRY


  • Variation

Steps for Pumpkin Pie with Whipped Cream Topping

10 Minutes

Prepare Pat-in-the-Pan Pastry

Heat the oven to 425º. Mix the flour, oil, and salt with a fork in a medium bowl until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball, using your hands. Press the pastry in the bottom and upside of the pie pan.

5 Minutes

Mix the other ingredients

Beat the eggs slightly in a large bowl with a wire whisk or hand beater. Beat in the sugar, cinnamon, salt, ginger, ground cloves, pumpkin, and milk.

18 Minutes

Pour the pumpkin filling into the plate

To prevent spilling, place pastry-lined pie plate on oven rack before adding the filling. Carefully pour the pumpkin filling into the pie plate. Bake 15 minutes.

45 Minutes

Bake about 45 minutes longer with another temperature

Reduce the oven temperature to 350º. Bake about 45 minutes longer or until a knife inserted in the center comes out clean. Place pie on a wire cooling rack after baking. If after 4 to 6 hours the pie has not been served, cover and refrigerate it.

5 Minutes


Meanwhile, prepare the whipped cream. Beat the whipping cream and sugar in a chilled medium bowl with the electric mixer on high speed until stiff peaks form. Serve immediately, or continue with the recipe to freeze and use later. Place waxed paper on cookie sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. Freeze uncovered at least 2 hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months.


The Pumpkin pie with Whipped Cream Topping is done!

Serve pie with Sweetened Whipped Cream topping. Cover and refrigerate any remaining pie up to 3 days.

Additional Info for Pumpkin Pie with Whipped Cream Topping


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Pumpkin Pie with Whipped Cream Topping is a dessert recipe written by my grandmother and “stolen” by me to let the whole world know about its goodness. This pumpkin pie with whipped cream topping is one of a kind, all ingredients are prepared by you to ensure the best quality.

Content on this recipe…



About the Pumpkin Pie with Whipped Cream Topping Recipe

Pumpkin pie is very popular in the US and Canada, but in other parts of the world, this food is rarely eaten. It is more popular during the Thanksgiving holiday, you know… when the family sits around the table and celebrates a meal together. This particular Pie is a symbol of Thanksgiving dinner along with turkey and has been robbing the show for centuries. It is very easy to prepare in my opinion, but it needs that special ingredient that all mothers and grandmothers have: LOVE. Some are eating it as food, some are eating it as dessert, and some, as a snack. Either case is ok, as long as the pumpkin pie is carefully prepared and cooked.

The history of Pumpkin Pie

According to history.com, this kind of dessert dates to 5500 BC brought by the first European explorers. Since that era, this dessert is one of Amerca’s favorite pies.


Few of our festival foods can claim deeper American roots than pumpkins, which were first cultivated in Central America around 5,500 B.C. and were one of the earliest foods the first European explorers brought back from the New World. The orange gourds’ first mention in Europe dates to 1536, and within a few decades, they were grown regularly in England, where they were called “pumpions,” after the French “pompon,” a reference to their rounded form.



Lighter Pumpkin Pie

For 2 grams of fat and 120 calories per serving, omit Pat-in-the-Pan Pastry. Heat the oven to 350º. Spray 9-inch pie pan with cooking spray. Use evaporated skimmed milk, prepare to fill as directed, and pour into sprayed pie pan. Bake for about 45 minutes or until the knife inserted in center comes out clean.



Why is pumpkin pie a thing?

Northeastern Native American tribes grew squash and pumpkins. They brought pumpkins as gifts to the first settlers, and taught them the many uses for pumpkin. This led to serving pumpkin pie at the first Thanksgiving in America, about 50 years later.



Can you use any pumpkin for pie?

There are pumpkins named pie pumpkins, and obviously, those type are good for making pumpkin pie. BUT they aren’t the only ones that make a good pie. In general any pumpkin that’s meant for eating can be made into this great dessert. To be honest, it is all about the recipe more than what pumpkin you use.



Notes and Tips

  1. Essential Equipment: 9-inch pie pan; electric mixer or hand beater.
  2. Be sure to purchase a canned pumpkin, not a pumpkin pie mix, for this recipe. The pumpkin pie mix would require a different recipe.
  3. The whipping cream will beat up more easily if the bowl and beaters for the mixer are chilled in the refrigerator for about 20 minutes before beating.


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