About the Recipe
This pumpkin pie has a smooth, creamy filling, and a subtle hint of spice. Each bite is a harmonious blend of sweetness, warmth, and a touch of earthiness.
Ingredients
9-inch pie crust
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz can canned pumpkin
12 oz can evaporated milk
Homemade Whipped Cream
1 cup chilled heavy whipping cream
2 Tbsp confectioners’ sugar
1/2 tsp pure vanilla extract
Preparation
Preheat oven to 425 degrees F.
Beat pumpkin and eggs together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness inserting knife into the center- if it comes out clean its done.
Cool completely. Serve with homemade whipped cream
Homemade Whipped Cream:
Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
Use immediately or chill in the refrigerator for up to 24 hours.