Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream Recipe
- Cook Time: 3 Hours, 25 Minutes
- Yield: 8 servings
- Cinnamon, ginger and cloves flavor this traditional pumpkin pie.
Ingredients
- Pumpkin Pie
- Cinnamon & Spice Whipped Cream
Cinnamon & Spice Whipped Cream
- 2 tbsp brown sugar
- dash Ground Nutmeg
- 1 cup whipping cream
- 1/2 tsp vanilla extract, pure
- 1/4 tsp Ground Cinnamon
Pumpkin Pie
- 1/2 tsp salt
- 2 eggs
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 cup corn syrup, dark
- 1/8 tsp Ground Cloves
- 1 can (12 fl. oz.) evaporated milk
- 1 (9-inch) unbaked deep-dish pie crust
- 1 can (15 oz.) pumpkin
- 1/2 cup sugar
Directions
- Preheat oven to 425°F.
- Mix sugar, salt, cinnamon, ginger and cloves together in a large bowl.
- Add eggs and beat slightly.
- Add corn syrup, pumpkin and evaporated milk; blend well.
- Pour filling carefully into pie crust taking care not to overfill crust. (The amount of filling prepared may exceed the capacity of a 9-inch pie crust.)
- Pour any excess filling into custard cups or a small casserole dish to bake.
- Bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean.
- Cool on wire rack for 2 hours before serving.
- Pour cream into medium-sized bowl.
- Beat cream 3 to 4 minutes until soft peaks begin to form.
- Gradually add brown sugar, being careful not to over beat.
- Fold in vanilla, cinnamon and nutmeg.
Tips
For best results use chilled bowl and beaters to prepare whipped cream.