My friend from the Amish community shared this delightful snack with me, and I found it irresistible!

Pumpkin whipped cream pie is a delightful twist on the classic pumpkin pie, perfect for those cozy fall gatherings or a sweet treat after a hearty meal. Growing up in the Midwest, pumpkin pie was a staple at every Thanksgiving table, but adding a fluffy whipped cream topping elevates it to a whole new level of creamy goodness. This pie is not only delicious but also a breeze to make, making it an ideal dessert for busy professionals like me who still want to impress their guests with homemade charm.

This pumpkin whipped cream pie pairs beautifully with a warm cup of spiced apple cider or a scoop of vanilla ice cream for an extra indulgent treat. For a full autumn-themed meal, consider serving it after a savory main course like roasted turkey or a hearty vegetable stew. The pie's creamy texture and rich flavors also complement a simple salad with a tangy vinaigrette, balancing the sweetness with a touch of acidity.

Servings: 8 servings

1 pre-made pie crust
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (12 oz) evaporated milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat your oven to 425°F (220°C).

Place the pre-made pie crust in a 9-inch pie dish and set aside.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves.

Lightly beat the eggs in a separate bowl, then add them to the pumpkin mixture and mix until well combined.

Gradually stir in the evaporated milk until the mixture is smooth.

Pour the pumpkin filling into the prepared pie crust.

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.

Allow the pie to cool on a wire rack.

In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Once the pie is completely cooled, spread the whipped cream over the top, creating swirls with a spatula for a decorative finish.

Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld together.

For a spicier version, add a pinch of nutmeg or allspice to the pumpkin filling. If you're looking for a dairy-free option, substitute the evaporated milk with coconut milk and use a non-dairy whipped topping. For a nutty twist, sprinkle chopped pecans over the whipped cream topping. To save time, you can use a store-bought whipped topping instead of making it from scratch.