Pumpkin pie is a holiday favorite for its use of the seasonal fruit, its warm flavor, and because it's VERY easy--a big plus when you're fussing over a big holiday meal. Pumpkin pie absolutley MUST be blanketed in an unholy amount of real whipped cream.

1 9-inch unbaked pie crust, store-bought or homemade
1 15-ounce can (about 2 cups) plain pumpkin (NOT pumpkin pie FILLING)
1 can sweetened condensed milk (NOT evaporated milk)
2 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 tsp. vanilla extract
1/2 teaspoon salt

1 8-oz. carton heavy cream (or canned whipped cream, if you insist)
1/2 tsp. vanilla extract

Preheat oven to 425°. Using electric mixer beat pumpkin, sweetened condensed milk, eggs, spices and salt. Pour into crust.

Bake 15 minutes. Reduce heat to 350° and bake 35 to 40 minutes longer. Cool.

Just before serving, whip cream and vanilla together using an electric mixer. Serve over pie.