Simple Pumpkin Pie using Heavy Cream

Usually, it calls for evaporated milk, but this is with heavy cream from joy of baking


  • 3 large eggs
  • 1 – 15 ounce can (425 grams) pure pumpkin
  • 1/2 cup (120 ml) heavy whipping cream
  • 1/2 cup (110 grams) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 9-in frozen pie shell, kept frozen until ready to use in the end
  • 1 cup (240 ml) heavy whipping cream
  • 1 1/2 tablespoons pure maple syrup


  1. In a large bowl lightly whisk the eggs.
  2. Add the remaining ingredients and stir to combine. (Don’t over mix to avoid cracking.)
  3. Pour the mixture into the frozen pie shell and place on a large baking pan to catch any spills.
  4. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
  5. While baking, chill the whisk and the container for the whipped cream, preferably in the freezer.
  6. Place the baked pie on a wire rack to cool.
  7. While cooling the pie, whip the heavy cream until slightly stiff. Then while whipping slowly, drizzle the maple syrup.
  8. After all maple syrup is added, return the whipping to high speed until stiff peaks form. (Don’t over whip or you will get butter!)
  9. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

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