Classic, homemade pumpkin pie, lovely and creamy and perfectly spiced. Served topped with whipped cream.
1 1/2tspfine salt
1 1/2cupswhole milk3 - 3.25% b.f.
3cupspure pumpkin pureenot pie filling
2Unbaked deep dish pie shellsthawed if frozen
For whipped cream topping:
1 1/2cupswhipping creamcold
Preheat oven to 425F. *Reduce to 400F if using glass pie plates.
In a large bowl, whisk together the cinnamon, nutmeg, ginger, salt, brown sugar, white sugar and flour. Add the evaporated milk, whole milk and pumpkin puree. Stir until thoroughly combined. Add the eggs and whisk into mixture until well combined.
Place pie shells onto a large baking sheet. Pour filling into 2 unbaked, deep dish pie shells. *You may have a tiny bit left-over, depending on the size of your pie shells.
Bake at 425F. (or 400F for glass pans) for 10 minutes then reduce heat to 375F (350F for glass pans). for 35-45 minutes or until set, golden on top and showing a little cracking around the outside. Pies shouldn't jiggle at all. Let cool completely, then refrigerate or freeze. Top with whipped cream when ready to serve.
For the whipped cream topping: Add cold whipping cream to a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip on high, adding white sugar as the mixture starts thicken. Whip until soft peaks form. Spread on top of completely cooled pies just before serving.
Makes 2 pies and assumes 8 slices/servings per pie.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!