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    Home » Recipes » Gluten Free Pies & Tarts

    Pumpkin Pie with Whipped Cream and Maple Sugar

    Modified: Nov 25, 2024 · Published: Dec 12, 2021 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    This beautiful gluten free pumpkin pie with whipped cream and maple sugar trades condensed milk for heavy cream to make a smooth and creamy custard infused with warming spices and maple sugar. Serve it on your choice of crust.

    A slice of pumpkin pie on a plate.

    Simple, wholesome pumpkin pie with whipped cream and a little maple sugar served on a deliciously buttery and flaky crust? Sign me up, please! Skip the oversweetened can of condensed milk and swap in heavy cream - trust me, you won't look back. Use your favorite crust here, or try my easy and reliable gluten free all butter pie crust, oat flour pie crust, or simple gluten free pie crust to beautifully balance the pumpkin filling.

    Jump to:
    • Why You'll Love This Special Pumpkin Pie
    • Ingredients Needed
    • How to Make Pumpkin Pie with Whipped Cream
    • Baking Tip: Butter the Pie Pan
    • Tips for the Best Pumpkin Pie
    • Serving Suggestions
    • Proper Storage
    • More Gluten Free Pumpkin Recipes
    • Pumpkin Pie with Whipped Cream

    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.

    Ingredients for pumpkin pie with whipped cream are text-labeled.
    • 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.
    Mini pumpkins next to slices of pumpkin pie.

    How to Make Pumpkin Pie with Whipped Cream

    Here's a glance at how to easily make this pie. I don't blind-bake the crust because I start by baking it on high heat, but if your pie recipe calls for blind baking it, go ahead, then proceed with the recipe.

    Pumpkin pie filling in a bowl.
    make the filling
    A crust is pricked all over with a fork.
    roll out the pie crust
    Pumpkin pie filling in a pie crust.
    pour filling into the crust
    A pumpkin pie cools on a rack.
    bake and cool the pie
    1. Make the filling: Whisk together the pumpkin puree, cream, eggs, spices, vanilla, salt, arrowroot, and sugars in a large bowl.
    2. Make the crust: Roll out the crust and fit it into a pie pan.
    3. Assemble: Pour the filling into the crust.
    4. Bake: Cook the pie for 15 minutes at 425℉, then cook it on 350℉ for about 1 hour. Cool completely before serving.

    Baking Tip: Butter the Pie Pan

    Want to effortlessly remove pie slices and avoid any broken, messy pie bits? Butter the pan! Use room temperature butter to generously butter your pan, or use non-stick cooking spray. This will help you make clean cuts and the neat removal of pie slices.

    Crust and pumpkin pie in a pie plate.

    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).
    A pumpkin pie with a bowl of whipped cream.

    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.

    More Gluten Free Pumpkin Recipes

    • A gluten free pumpkin pie on a counter.
      Gluten Free Pumpkin Pie
    • Mini pumpkin candles next to slices of pumpkin sheet cake.
      Gluten Free Pumpkin Sheet Cake
    • Two halves of a slice of pumpkin bread on a plate.
      Gluten Free Pumpkin Bread
    • A bowl of gluten free mini pumpkin muffins.
      Gluten Free Mini Pumpkin Muffins

    If you tried this pumpkin pie with whipped cream or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️

    A pumpkin pie with whipped cream with a slice removed.
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    Pumpkin Pie with Whipped Cream

    Nicole Spiridakis
    This beautiful gluten free pumpkin pie with whipped cream trades condensed milk for heavy cream to make a smooth and creamy custard infused with warming spices and maple sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 173 kcal

    Ingredients
      

    • 1 9-inch pie crust, you can use your choice of gluten-free or regular pie crust
    • 1 15-oz can pumpkin puree, or two cups of pureed pumpkin
    • 1 cup heavy cream
    • ½ teaspoon fine sea salt
    • 3 eggs
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 tablespoon arrowroot, or cornstarch
    • ½ cup packed brown sugar, light or dark brown sugar
    • ⅓ cup maple sugar, granulated sugar

    Instructions
     

    • Preheat the oven to 425℉. Whisk together the pumpkin puree, cream, eggs, spices, vanilla, salt, arrowroot, and sugars in a large bowl until smooth and blended.
    • Roll out the prepared crust and fit it into a buttered or greased 9-inch pie pan. Place the pan on a baking sheet.
    • Pour the filling into the crust and bake at 425℉ for 15 minutes then lower the temperature to 350℉ and bake until the filling is puffed and just set, about 50-60 minutes, lightly covering the top of the pie with aluminum foil if the crust starts to brown too much. Remove from the oven and cool completely ( at least 2 hours). Serve at room temperature or cold.

    Notes

    • 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).

    Nutrition

    Calories: 173kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 76mgSodium: 145mgPotassium: 60mgFiber: 0.2gSugar: 18gVitamin A: 438IUVitamin C: 0.2mgCalcium: 36mgIron: 0.4mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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