Easy Pumpkin Pie with Spiced Whipped Cream

This is a super basic pumpkin pie recipe - so use the spiced whipped cream to kick it up a notch. You only need four ingredients, so make sure you use canned pumpkin - not pumpkin pie filling! - and sweetened condensed milk - instead of evaporated milk, which most recipes call for.

We're adding more sugar to the whipped topping here because cinnamon is spicy. This is your official public service announcement. Cinnamon is what makes Indian food spicy (for the less shocking dishes, that is), and if you don't counteract it with some sugar, it's not seasonal at all, just kind of unwelcome. So since we're adding some cinnamon, cloves, nutmeg, and ginger - spicy things - to the whipped cream, we'll also add some powdered sugar to balance it out.

For the pie:

  • 1 - 15 oz can pumpkin
  • 1 - 14 oz can sweetened condensed milk
  • 2 eggs
  • 1 Tbs pumpkin pie spice
  • 1 - 9 inch deep dish pie crust, frozen

For the whipped cream:

  • 1 - 8 oz tub of Cool Whip or other frozen whipped topping, thawed
  • 1/4 c powdered sugar
  • 1/2 tsp pumpkin pie spice

Make the pie: Preheat oven to 425 F. Place frozen pie crust on a small baking sheet, to make it easy to transfer to and from the oven.

In a large bowl, whisk together the pumpkin, condensed milk, eggs, and pumpkin pie spice. Pour into the frozen pie crust (as long as yours is deep dish, it should fit perfectly!), and place the whole baking sheet into the oven.

Cook 15 minutes, then lower oven temperature to 375 F. Cook another 45 minutes.

Remove pan from oven and let pie cool completely. Store in the refrigerator until it's time to serve.

Make the spiced whipped cream: Open the tub of whipped topping and sift in the powdered sugar and pumpkin pie spice. Stir thoroughly until fully combined. Serve alongside pumpkin pie slices.

Easy Pumpkin Pie with Spiced Whipped Cream

Easy Pumpkin Pie with Spiced Whipped Cream

Yield: 12
Author: Flan and Simple
Cook time: 1 HourInactive time: 2 HourTotal time: 3 Hour
This is a super basic pumpkin pie recipe - so use the spiced whipped cream to kick it up a notch. You only need four ingredients, so make sure you use canned pumpkin - not pumpkin pie filling! - and sweetened condensed milk - instead of evaporated milk, which most recipes call for.

Ingredients

For the Pie:
  • 1 - 15 oz can pumpkin
  • 1 - 14 oz can sweetened condensed milk
  • 2 eggs
  • 1 Tbs pumpkin pie spice
  • 1 - 9 inch deep dish pie crust, frozen
For the Spiced Whipped Cream:
  • 1 - 8 oz tub of Cool Whip or other frozen whipped topping, thawed
  • 1/4 c powdered sugar
  • 1/2 tsp pumpkin pie spice

Instructions

Make the pie:
  1. Preheat oven to 425 F. Place frozen pie crust on a small baking sheet, to make it easy to transfer to and from the oven.
  2. In a large bowl, whisk together the pumpkin, condensed milk, eggs, and pumpkin pie spice. Pour into the frozen pie crust (as long as yours is deep dish, it should fit perfectly!), and place the whole baking sheet into the oven.
  3. Cook 15 minutes, then lower oven temperature to 375 F. Cook another 45 minutes.
  4. Remove pan from oven and let pie cool completely. Store in the refrigerator until it's time to serve.
Make the spiced whipped cream:
  1. Open the tub of whipped topping and sift in the powdered sugar and pumpkin pie spice. Stir thoroughly until fully combined. Serve alongside pumpkin pie slices.

Nutrition Facts

Calories

201.22

Fat (grams)

9.08

Sat. Fat (grams)

3.76

Carbs (grams)

26.37

Fiber (grams)

0.69

Net carbs

25.68

Sugar (grams)

16.57

Protein (grams)

4.18

Sodium (milligrams)

109.59

Cholesterol (grams)

39.12

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pumpkin pie, pie, autumn, thanksgiving, christmas, dessert, spiced, pumpkin pie spice, whipped cream, cool whip
dessert, thanksgiving, christmas, autumn, winter, pie
Dessert
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