Ultimate Pumpkin Pie with Hennessy Whipped Cream


Every Thanksgiving dessert table needs a delicious and decadent pumpkin pie, and our recipe is it. Our classic pumpkin pie recipe is so easy to make and absolutely amazing. It features a buttery and crisp crust, a rich and creamy pumpkin-based custard filling with the perfect amount of sweet and fall spices, then finished with a spiked Hennessy whipped cream topping, making it the perfect finale dessert for Thanksgiving dinner! 😉

Makes: 8 slices (One 9-inch Pumpkin pie)  |  Total Time: 6 Hours


For the Pumpkin Pie Crust:

  • 1-1/2 cups all-purpose flour, spooned into a measuring cup and leveled with a knife
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch dice
  • 3 tablespoons cold vegetable shortening, such as Crisco
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons ice-cold water

Ultimate Pumpkin Pie with Hennessy Whipped Cream

For the Pumpkin Pie Filling:

  • 1 (15-oz) can 100% pumpkin puree
  • 1 (14 oz/397g) Full-fat sweetened condensed milk
  • 2 tablespoons light brown sugar, brown sugar, or granulated sugar
  • 1 large egg, room temperature
  • 3 large eggs yolks, room temperature
  • 1tablespoon  pure vanilla extract
  • 4 teaspoons cornstarch or all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground allspice

For the Hennessy Whipped Cream :

  • 1 cup cold whipped cream
  • 1/4 cup confections sugar or granulated sugar
  • 1 tablespoon full- fat cream cheese, room temperature
  • 1 tablespoon Hennessy, to taste
  • 2 teaspoons pure vanilla extract

Ultimate Pumpkin Pie with Hennessy Whipped Cream


For the Pumpkin Pie Crust:

Cut the butter into ½-inch dice and place it in the freezer while you prepare the flour mixture. Place the flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the cold butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

In a small bowl, stir together the ice-cold water and pure vanilla extract. With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 45 minutes.

Take the dough out of the refrigerator and let it sit on the countertop for 10-15 minutes so that it’s malleable enough to roll). On a well-floured board roll the dough into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough).

Easy Pumpkin Pie with Cinnamon Spiced whipping cream

Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Place the crust in the freezer for at least 15 minutes while you heat the oven.

Preheat the oven to 425 ºF. Line a 9-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the pie weight or beans and bake the crust for 15 minutes, until the edges start to brown.

Remove the pie weight or beans and paper (if you’re using beans save it for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

For the Pumpkin Pie Filling:

Reduce the oven temperature to 350 ºF. Meanwhile, in a large bowl, whisk together the pumpkin, light brown sugar, cinnamon, ginger,  ground nutmeg, ground cloves, allspice, mace, salt, eggs, cornstarch, condensed milk, and pure vanilla extract. Pour the filling into the pre-baked pie shell.

Bake the pumpkin pie for 55 to 65 minutes, until the filling, is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the Hennessy whipped cream. Enjoy!

Easy Pumpkin Pie with Cinnamon Spiced whipping cream

For the Hennessy Whipped Cream:

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, cream cheese, Hennessy, and pure vanilla extract and beat on medium-high until it forms soft peaks.


  • To Make Ahead: Make the pumpkin pie up to 2 days ahead and keep it in the refrigerator in an airtight container.
  • To Freeze: The dough can be made ahead and wrapped in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.
  • The pumpkin pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with plastic freezer wrap. Thaw overnight in the refrigerator before serving.

“Verses of the Day”

Don't Be Afraid
'Remember that I have told you this: Be strong and do not be afraid. Do not be weak but be brave. I, the Lord your God, will be with you, everywhere that you go.’
Joshua 1:9
I trust God to keep me safe
'The Lord is my light and my salvation— Whom shall I fear? The Lord is the refuge and fortress of my life— Whom shall I dread? '
Psalms 27:1
More Than Conquerors
'No, in all these things we are more than conquerors through him who loved us. I am sure of this. Nothing can stop God from loving us.
Romans 8:37-39
God takes care of his people
'Even though I walk through the darkest valley, I will fear no evil, for you are with me; your rod and your staff, they comfort me. '
Psalms 23:4
God is a safe place
'Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty. '
Psalms 91:1
Love in Action
'Do not let evil things win against you! Instead, do good things. Then you will win against the evil things that people do.'
Romans 12:21
Rescue Me, Lord!
'The Lord is my rock, my fortress, and the One who rescues me; My God, my rock and strength in whom I trust and take refuge; My shield, and the horn of my salvation, my high tower—my stronghold. '
Psalms 18:2
A Living Sacrifice
'Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will. '
Romans 12:2


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