Impress your guests this holiday season with this scrumptious homemade pumpkin pie. The filling is rich, creamy, and perfectly spiced. The crust is tender and flaky, and it’s topped with a delicious salted caramel whipped cream that is to die for! Pumpkin pie topped with caramel whipped cream and cinnamon

Why this recipe is so great:

  • Minimal ingredients – This pumpkin pie recipe is made from scratch with very minimal ingredients. The pie crust is only 4 ingredients, the filling is only 5 ingredients, and even the whipped cream topping is only 3 ingredients. Homemade doesn’t get any simpler than that.
  • Easy to make – Not only is it minimalist, but it’s also incredibly easy to make. The crust is just mix and roll. It’s all made by hand and there is no chilling or blind baking required. Both the filling and whipped topping is made by mixing everything together in one bowl.
  • BEST pumpkin pie you’ll ever eat – Even though this recipe is easy, it does not sacrifice on taste. The crust is light and flaky. The filling is thick and creamy with a sweet pumpkin flavor. There is a beautiful aroma of cinnamon, nutmeg, and cloves in every bite. The topping is airy and fluffy with warm notes of toffee, and a hint of salt to awaken all your taste buds.

pumpkin pie topped with whipped cream and cinnamon with two slices on plates

Ingredients you’ll need:

  • AP flour
  • pumpkin pie spice and salt
  • vegetable oil
  • milk and whipping cream
  • canned pumpkin puree
  • egg
  • sweetened condensed milk
  • caramel sauce (homemade or store-bought)

How to make pumpkin pie:

(the ingredient amounts are listed in the printable recipe card further below)

Crust – Toss together the flour and salt. Make a well in the center. Add the vegetable oil and milk. Stir together until the dough forms and knead into a ball on a sheet of wax paper. flaky oil pie dough in bowl and in a ball Place another sheet of wax paper on top and roll it out into a large circle about 11-12″ in diameter. Use the bottom sheet of wax paper to lift it and flip it onto a 9″ pie plate. Crimp the edges and set aside. pie crust rolled out and in pie pan Filling – In a large bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared pie crust. Bake at 425F for 15 minutes, then reduce the oven temp to 375F and continue baking for another 30 minutes. raw pie crust in pie plate and unbaked pumpkin pie

FAQ:

Does pumpkin pie need to be refrigerated?

Yes, because of the high egg and milk content in the filling, pumpkin pie does need to be refrigerated.

Can you freeze pumpkin pie?

Yes, you can. Tightly wrap the completely cooled pie in a double layer of saran wrap, then wrap it in another layer of aluminum foil or place in a freezer-safe ziplock bag. Store in the freezer for up to a month.

What is in pumpkin pie spice?

Pumpkin pie spice (aka pumpkin spice) is an American spice mix commonly used as a flavoring for pumpkin pie and other pumpkin desserts and drinks, but it does not include pumpkin as an ingredient. To find out more about pumpkin spice and how to make your own, see my Homemade Pumpkin Spice.

How long does pumpkin pie last in the fridge?

Pumpkin pie can last up to 4 days in the fridge if properly stored, tightly covered in plastic wrap or in an airtight container.

Is pumpkin pie healthy?

It can be depending on the recipe. Pumpkin itself is full of fiber and vitamins. However when it’s used in a dessert, there are typically added sugars and fats. A slice of pumpkin pie with whipped cream and pecans on a plate.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Pumpkin Pie with Salted Caramel Whipped Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Lily Ernst
  • Prep Time: 25 min
  • Cook Time: 45 min
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • Category: dessert
  • Method: bake
  • Cuisine: American

Description

This pumpkin pie is rich, creamy, and perfectly spiced. The crust is tender and flaky, and it’s all topped with a delicious caramel flavored whipped cream.


Ingredients

Crust

  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (2.5g) salt
  • 1/2 cup (125ml) vegetable oil
  • 1/4 cup (62ml) milk (any kind)

Filling

  • 1 can (15oz) pure pumpkin puree
  • 2 large eggs
  • 1 can (14oz) sweetened condensed milk
  • 2 tsp (4g) pumpkin spice (or 1 tsp cinnamon, 1/2 tsp nutmeg & 1/2 tsp cloves)
  • 1/2 tsp (2.5g) salt

Topping

  • 1 cup (250ml) whipping cream
  • 1/4 cup (62ml) caramel sauce (store-bought or homemade)
  • generous pinch of salt

Instructions

  1. Preheat oven to 425F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.
  2. Sift the flour twice, then whisk in the salt and create a well in the center.
  3. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
  4. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
  5. Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter. It should overhang your pie plate about 1 cm.
  6. Fit the dough onto your pie plate. Fold the excess pastry underneath and crimp the edges.
  7. Whisk together all the filling ingredients and pour over the crust.
  8. Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes or until the center is almost set. Cover with foil if the crust starts to brown too quickly. I covered mine during the last 15 minutes.

To prepare the topping

  1. Beat the whipping cream until medium peaks form. Add the caramel and salt and beat again until med-stiff peaks. Spread on top of pie just before serving.

Notes

Leftovers can be stored tightly covered in the fridge for up to 4 days.