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.
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