Pumpkin Pie with Heavy Cream -

A pumpkin pie with whipped cream with a slice removed.

No ratings yet

Pumpkin Pie with Heavy Cream

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 173kcal

Author: Nicole Spiridakis

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