Classic pumpkin pie with vanilla whipped cream is a Thanksgiving staple. For many, it’s just not the holiday without pumpkin pie on the dessert table.
This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are mine alone.
My mom made a lot of pies. I mean A LOT! For that reason, I changed the name of her pumpkin pie to Mom’s classic pumpkin pie with vanilla whipped cream.
The vanilla whipped cream is my addition but I seem to remember her making a cinnamon whipped cream. My family voted for vanilla. In fact, after I took this photo my son piled on another very large spoonful.
- Pumpkin Puree
- Pumpkin Pie Spice
- Evaporated Milk
- Deep Dish Pie Crust
- Heavy Whipping Cream
- Vanilla Bean Paste
- Confectioners’ Sugar
My Mom called this recipe Bob’s Pumpkin Pie because it was probably my Dad’s absolute favorite. My brother, who is not real all that fond of pumpkin, loved this pie.
Now, my kids, even the picky one, love this pie. That’s 3 generations and that makes me happy! They have asked for it for dessert for Thanksgiving and I’m happy to oblige.
So, when I said my Mom made a lot of pies, let me explain. She would make 3 – 4 pies a week, from scratch including a from scratch crust.
Unfortunately I did not learn her pie crust making skills before she passed in 2014 so I used a frozen crust. It was fine but I’m still working on the from scratch version.
Back to the pies. She made apple, pecan, cherry and, from what my brother tells me, peach. I don’t remember the peach but you can be sure I’ll be looking for the recipe in her collection. My brother told me he used to eat her fruit pies for breakfast. After all, fruit is good for breakfast, right.
Should you refrigerate pumpkin pie?
Yes, you should refrigerate pumpkin pie. It’s a sort of custard and should not sit out on the counter.
If you’re making your pie the day of Thanksgiving it’s OK to cool it and serve it at room temperature or warm it slightly.
If you’re baking it in advance, cool it completely and then refrigerate. Warm in the microwave for about 45 – 60 seconds and serve with the whipped cream. Honestly, the flavors have a chance to meld.
More pumpkin recipes
Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
- 2 eggs, slightly beaten, I used Eggland’s Best
- 1 can (16oz) pumpkin puree
- ¾ cup sugar, I used Dixie Crystals
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 can (12oz) evaporated milk
- 1 9-inch deep-dish pie crust
Vanilla Whipped Cream
- 1 cup heavy whipping cream
- 2 teaspoons pure vanilla bean paste
- 2-3 tablespoons confectioners’ sugar, I used Dixie Crystals
- Preheat oven to 425 degrees F.
- Place frozen pie crust on rimmed baking sheet and set aside.
- In a medium bowl combine slightly beaten eggs, pumpkin, sugar, salt, pumpkin pie spice and evaporated milk. Gently whisk together until well combined.
- Carefully pour filling into pie crust. Bake for 15 minutes at 425 degrees F then reduce oven temperature to 350 degrees F. Bake an additional 45 minutes or until knife comes out clean. Cool.
- Garnish with vanilla whipped cream.
- Vanilla Whipped Cream: In a mixing bowl combine heavy cream, vanilla bean paste and Dixie Crystals confectioners’ sugar. Using a stand mixer or hand mixer, beat ingredients until stiff peaks for, being careful to not over whip. Serve with pie.