Classic Pumpkin Pie with Whipped Cream

Enjoy a slice of this creamy and indulgent classic pumpkin pie, topped with smooth whipped cream that's perfect for any holiday table.

Ingredients

• 1 piece 9-inch pie crust
• 1 can pumpkin puree, 15 oz
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can evaporated milk, 12 oz
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine sugar, salt, cinnamon, ginger, and cloves.
3. In a large bowl, beat the eggs lightly. Stir in pumpkin puree and the sugar-spice mixture.
4. Gradually stir in evaporated milk. Pour into the 9-inch pie crust.
5. Bake the pie at 425°F (220°C) for 15 minutes.
6. Reduce the temperature to 350°F (175°C) and bake for 40-50 minutes or until a knife inserted near the center comes out clean.
7. Cool the pie on a wire rack for 2 hours. Serve immediately or refrigerate until serving.
8. For the whipped cream, in a bowl, whip the heavy cream until it begins to thicken.
9. Add powdered sugar and vanilla extract. Continue beating until soft peaks form.
10. Slice the pie and serve with a dollop of whipped cream on top.

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