As the holiday season approaches, pumpkin pie becomes a staple dessert on many tables, symbolizing the warmth and coziness of fall. While pumpkin pie on its own is delicious, adding cinnamon-infused whipped cream takes this holiday classic to a new level. This combination brings together the earthy sweetness of pumpkin with the warmth of cinnamon, creating a perfect balance of flavors.
In this guide, we’ll walk you through the steps to make a perfectly spiced pumpkin pie and show you how to make a rich, cinnamon-infused whipped cream that will delight your guests.
Ingredients for Pumpkin Pie
This recipe serves around 8 people and includes both the pie and the whipped cream topping.
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter (cold, cut into cubes)
- 3-4 tablespoons ice water
For the Pumpkin Filling:
- 1 ¾ cups pumpkin puree (canned or homemade)
- ¾ cup packed brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Ingredients for Cinnamon Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Step-by-Step Recipe for Pumpkin Pie
Step 1: Prepare the Pie Crust
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Drizzle 3 tablespoons of ice water over the mixture, and gently stir with a fork until the dough starts coming together. Add an additional tablespoon of water if necessary.
- Form the Dough: Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Roll Out the Dough: After chilling, roll the dough out on a floured surface into a 12-inch circle. Gently place it into a 9-inch pie dish, pressing it into the bottom and sides.
- Chill Again: Place the pie dish in the freezer for 15-20 minutes to firm up the crust before baking.
Step 2: Prepare the Pumpkin Filling
- Whisk the Spices: In a small bowl, mix the cinnamon, ginger, cloves, nutmeg, and salt together.
- Mix the Pumpkin Base: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, and vanilla extract until smooth.
- Incorporate the Spices and Cream: Gradually stir in the spice mixture, followed by the heavy cream to make the filling rich and creamy.
Step 3: Assemble and Bake the Pie
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Fill the Crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula if needed.
- Bake the Pie: Bake for 45-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center. This ensures a creamy, smooth texture once cooled.
- Cool the Pie: Allow the pie to cool completely on a wire rack before serving.
Step-by-Step Recipe for Cinnamon Whipped Cream
- Chill the Equipment: For best results, chill your mixing bowl and whisk in the refrigerator for about 10 minutes before you begin.
- Combine the Ingredients: In the chilled bowl, pour the heavy cream, powdered sugar, vanilla extract, and ground cinnamon.
- Whip the Cream: Using an electric mixer, beat the cream on medium-high speed until soft peaks form.
- Adjust to Taste: Taste the whipped cream and add more cinnamon or sugar if desired. Continue whipping until stiff peaks form.
- Refrigerate Until Ready to Serve: Keep the whipped cream in the refrigerator until it’s time to serve the pie.
Assembling and Serving the Pumpkin Pie
- Slice the Pie: Use a sharp knife to slice the pie into even portions.
- Top with Cinnamon Whipped Cream: Just before serving, dollop or pipe a generous amount of cinnamon whipped cream onto each slice.
- Optional Garnishes: For added flair, sprinkle a light dusting of cinnamon or nutmeg over the whipped cream, or add a drizzle of caramel sauce for an extra indulgent touch.
Tips for the Perfect Pumpkin Pie
- Use Canned Pumpkin for Convenience: Canned pumpkin puree offers a smoother, more consistent texture than homemade.
- Chill the Crust: Keeping the pie crust cold before baking ensures a flakier, more tender crust.
- Watch the Baking Time: Pumpkin pie can be tricky to bake; it’s important to remove the pie when the center is still slightly jiggly.
- Prepare Whipped Cream in Advance: You can prepare the cinnamon whipped cream up to a day in advance.
Variations to Try
- Maple Whipped Cream: Swap out the cinnamon for a teaspoon of maple syrup in the whipped cream.
- Pecan Topping: Sprinkle toasted pecans over the cinnamon whipped cream just before serving.
- Gingerbread Spice: Add a touch of ground ginger and allspice to the whipped cream for a gingerbread-inspired twist.
Conclusion
Pumpkin pie is a classic holiday dessert, and adding cinnamon whipped cream brings an extra layer of warmth and flavor that will have your guests coming back for seconds. This spiced whipped cream elevates the creamy pumpkin filling, creating a perfect balance between richness and lightness. Whether you're serving it at a festive gathering or as the grand finale to a cozy family dinner, this pumpkin pie with cinnamon whipped cream is sure to become a holiday favorite.
Give this recipe a try and enjoy the delightful combination of spiced pumpkin and fluffy cinnamon whipped cream this holiday season! For an extra touch of ease and smoothness, use whipped cream chargers to create perfectly light and airy whipped cream.