Pumpkin Pie with Spiced Whipped Cream

Name: Pumpkin Pie with Spiced Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams pure pumpkin; 1 9-inch frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork; 2 larges eggs; 0 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 59 milliliters sour cream; 2 Tbsps sugar; 397 grams sweetened condensed milk; 1 teaspoons vanilla extract; 177 milliliters chilled whipping cream

This recipe serves 8. One serving contains 430 calories, 8g of protein, and 23g of fat. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up pumpkin, ground cinnamon, vanillan extract, and a few other things to make it today.

Instructions

Preheat oven to 400°F. Reshape crust edge to form high-standing rim.

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Crust

Equipment you will use

Oven

Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.

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Crust

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Oven

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend.

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Sweetened Condensed Milk

Sour Cream

Allspice

Cinnamon

Pumpkin

Vanilla

Ginger

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Whisk

Bowl

Whisk in eggs.

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Egg

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Whisk

Pour into crust (some filling may be left over).

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Crust

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead.

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Oven

Let stand at room temperature 2 hours, or cover and chill overnight.)

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.

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Whipping Cream