Pumpkin Pie

You cannot have Thanksgiving dinner without the dessert... which for me is the traditional pumpkin pie with real whipping cream. I do not and will not use cool whip or aerosol whip, I always whip my own for pumpkin pie. With this recipe, it is a little bit richer made with sweetened condensed milk rather than evaporated milk, which is what I did here. Give the top of the pie a shake of nutmeg for some extra flavor.

Pumpkin Pie

1 15 oz can pumpkin (2 cups)
1 14 oz can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Crust:
1 1/4 c. all-purpose flour
1/4 tsp salt
1/3 c. shortening
3-4 Tbsp cold water

Directions for crust:
In mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle one tablespoon water over part of mixture, toss gently with fork. Repeat until all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin and unroll into 9 inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate, fold under extra pastry to make a fluted edge.

Directions for filling:
Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish with real whipping cream. Store covered in refrigerator. Sprinkle nutmeg on top of the whipped cream for extra flavor.



Whipping Cream instructions:
Chill bowl and beaters for electric mixer until very cold. Pour whipping cream into bowl and add 1/2 tsp vanilla and 1/8 cup sugar and whip until cream forms stiff peaks (about 7 minutes). Serve on top of pie or other desserts.