Pumpkin Pie with Whipped Cream and Maple Sugar

Why You'll Love This Special Pumpkin Pie

My favorite recipes are those that call for whole ingredients, nothing fancy, but just pure and good-tasting on their own. Similar to my maple pumpkin pie recipe, this pumpkin pie with whipped cream relies on whipped (or heavy) cream in the filling, and it makes all the difference. Here's why you'll love this pumpkin pie recipe:

• Whole ingredients. Skip the can of evaporated milk with its extra ingredients and just use heavy cream. The resulting custard is decadently rich without any weird extras.
• Easy ingredients. You'll see below that the ingredients list is brief, meaning you may already have a lot of what you need.
• Great for beginners. I love a recipe that just needs a bowl and a whisk! The filling step-by-step is so easy it's perfect for beginning bakers (or kids).
• Naturally gluten free if needed. All of the ingredients in the pumpkin pie filling are gluten free, and you can use a gluten free or regular crust depending on what suits you.

Ingredients Needed

Here's a look at the ingredients you'll need to make pumpkin pie with whipped cream. See the recipe card at the end of this post for the full ingredient amounts and detailed instructions.

• Pie crust - You'll need 1 9-inch pie crust, homemade or store-bought.
• Pure pumpkin puree - You can make homemade pumpkin puree (super easy!) to use in this pie, or pick up a can of pure pumpkin puree (NOT pumpkin pie filling).
• Heavy cream - For the best-tasting custard, heavy cream adds richness. In a pinch, use half-and-half or whole milk.
• Eggs - Use large eggs and not jumbo eggs which can make the filling too liquidy.
• Brown sugar - You can use light or dark brown sugar. Dark brown sugar may make the filling slightly darker.
• Maple sugar - I love the natural sweetness of maple sugar, which also adds delicate flavor. You can also use granulated sugar if you don't have maple sugar.
• Arrowroot powder or cornstarch - This works as a binder to help the filling hold together.
• Spices - A combination of ground cinnamon, ginger, nutmeg, and cloves.
• Salt - Fine sea salt or table salt is best.

Tips for the Best Pumpkin Pie

• Prepare the filling ahead of time. You can whisk together the filling ingredients and store the mixture in a glass jar or airtight container for up to 24 hours before you plan to bake the pie. A rest will help the filling to deepen in flavor. Give the filling a good whisk to integrate it again before adding it to the crust.
• Use a large enough pie pan. Spillage is the worst! Make sure you use a 9-inch pie pan that isn't too shallow so that the filling cooks evenly and doesn't leak over the top.
• Use a baking sheet. In addition to baking the pie on the lower rack, place the pie on a large baking sheet in the oven while it bakes. This will help you easily set the pie in the oven without worrying about spilling, and if there happens to be any overflow it won't burn in your oven.
• Don't overbake. It's almost inevitable that you'll get a few cracks in your pumpkin pie, but the way to avoid this is to not let the pie bake for too long. The pie should look firm around the edges but still a little soft and "jiggly" in the center although NOT at all liquidy. Identifying when a pumpkin pie is done does take a bit of trial, error, and experience, so please know that even if you get a cracked surface the pie will still taste delicious.
• Fully cool the pie. Custard pies need time to cool fully after being baked, so it's really important to allow them to cool fully. Cool your pie at least to room temperature and then cut it or place it in the fridge to chill. I love pumpkin pie served cold, but it depends on personal preference!
• Make it dairy-free. Use whole-fat coconut milk in the filling or your favorite non-dairy milk to make this pie dairy-free.
• Use pumpkin pie spice. If you don't have all the spices in the pantry you can easily use pumpkin pie spice for the combination of the spices (2 ½ teaspoons).

Serving Suggestions

Homemade whipped cream, plain or lightly sweetened, is of course the very best topping for pumpkin pie! You may also like to drizzle slices with salted caramel sauce.

You could add a little flavor to your homemade whipped cream like pure vanilla extract, a tablespoon or two of maple syrup, or ½ teaspoon of ground cinnamon for cinnamon whipped cream.

Or, try ice cream. Sweet vanilla ice cream or homemade no-churn pumpkin ice cream are nice accompaniments to pumpkin pie with whipped cream.

Proper Storage

Store gluten free pumpkin pie with whipped cream and maple sugar covered with plastic or foil in the fridge for up to 5 days.