Pumpkin Pie With Spiced Whipped Cream
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sour Cream2 tsps
Ground Cinnamon3 tsp
Ground Ginger1 tsp
Vanilla Extract1 tsp
Ground Allspice2 large
Egg3 cup
Whipping Cream (chilled)2 tbsps
SugarDirections:
1
Preheat oven to 400°F
2
Reshape crust edge to form high-standing rim
3
Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes
4
Cool crust on rack
5
Reduce oven temperature to 350°F
6
Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend
7
Whisk in eggs
8
Pour into crust (some filling may be left over)
9
Bake pie until filling is puffed around sides and set in center, about 55 minutes
10
Cool pie on rack
11
(Can be made ahead
12
Let stand at room temperature 2 hours, or cover and chill overnight
13
) Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form
14
Spoon large dollops around edge of pie and serve
15
Preheat oven to 400°F
16
Reshape crust edge to form high-standing rim
17
Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes
18
Cool crust on rack
19
Reduce oven temperature to 350°F
20
Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend
21
Whisk in eggs
22
Pour into crust (some filling may be left over)
23
Bake pie until filling is puffed around sides and set in center, about 55 minutes
24
Cool pie on rack
25
(Can be made ahead
26
Let stand at room temperature 2 hours, or cover and chill overnight
27
) Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form
28
Spoon large dollops around edge of pie and serve