Wednesday, December 15, 2010
Pumpkin Pie with Cinnamon Whipped Cream
For the Pie:
1 pie crust
scant 3/4 cup of white sugar
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon of ground allspice
2 large eggs
15 ounces of cooked mashed pumpkin
12 scant ounces of Evaporated Milk (i use slightly less than a whole can)
Combine the dry ingredients in one bowl. Beat the eggs and then stir in the pumpkin. Add in the dry ingredients and then the milk.
Pour into prepared pie pan and bake at 350 for 1 hour.
For the Cinnamon Whipped Cream:
Beat together 1/2 pint of whipping cream, 1 tablespoon of cinnamon and 2 tablespoons of sifted powdered sugar.