How to Bake Classic Pumpkin Pie with Fresh Whipped Cream | MyRecipes

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option, while whole milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can reduce refined sugar intake, while brown sugar is typically cheaper.

Roll out the refrigerated pie crust slightly.

Transfer the dough to a pie plate and flute the edges by folding it over and pinching.

Combine brown sugar, pumpkin pie spice, salt, evaporated milk, 12 oz egg whites, and 1 whole egg in a bowl and whisk together.

Add 1 can of unsweetened pumpkin to the mixture and whisk until combined.

Pour the filling mixture into the prepared pie crust.

Bake the pie at 425°F for about 10 minutes to set the filling.

Reduce the oven temperature to 350°F and bake for an additional 50 minutes to ensure the crust doesn't burn and the pie bakes through.

While the pie is baking, make the sweetened whipped cream by beating 1/4 cup of heavy cream until stiff peaks form.

Add powdered sugar and amaretto to the whipped cream and beat for a few more seconds to incorporate.

Remove the pie from the oven and top with the sweetened whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens