Ingredients for Pumpkin Pie With Ginger Topped Whipped Cream
- Pillsbury Ready Made Pie Dough
- Pumpkin Puree
- Evaporated Milk
- 2 large eggs
- Brown Sugar
- Cinnamon
- Ground Ginger
- Nutmeg
- Allspice
- Clove
- Whipped Cream
- Candied Ginger
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How to Make Pumpkin Pie With Ginger Topped Whipped Cream
- Preheat oven to 425°F (220°C).
- Roll out 2 (9-inch) pie crusts and line two 9-inch pie plates.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, spices, and condensed milk until smooth and well combined.
- Pour the filling into the prepared pie crusts.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 325°F (160°C) and bake for an additional 45-50 minutes, or until a knife inserted near the center comes out clean. The center should be just slightly jiggly.
- Remove from oven and let the pies cool completely on a wire rack. This prevents cracking.
- While pies cool, prepare the whipped cream: In a chilled bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Top each cooled pie generously with whipped cream.
- Sprinkle with candied ginger to taste.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
117g
Fat
26g
Carbs
17g
