Easy Pumpkin Pie with Homemade Whipped Cream Pumpkin Pie

Ingredients:
1 refrigerated 9-inch pie crust, 1 can (15 oz) pumpkin puree, 2 large eggs, 1 cup evaporated milk, ¾ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt, 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 425°F.

2. Place the pie crust in a 9-inch pie dish and crimp the edges.

3. In a large bowl, whisk together pumpkin, eggs, evaporated milk, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.

4. Pour the filling into the crust.

5. Bake for 15 minutes at 425°F.

6. Reduce the temperature to 350°F and bake for another 40–50 minutes, until the center is mostly set and a knife inserted near the center comes out clean.

7. Let the pie cool completely before slicing.

Homemade Whipped Cream

Ingredients:
1 cup cold heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract

Instructions:

1. Add the cold cream, powdered sugar, and vanilla to a chilled bowl.

2. Beat with an electric mixer until soft, fluffy peaks form.

3. Spoon a generous dollop over each slice of pumpkin pie.

Serve the pie chilled or at room temperature with plenty of homemade whipped cream.
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