It wouldn't be Thanksgiving without a generous slice of the quintessential, all-American classic pumpkin pie. Don't scrimp on the whipped cream!
Ingredients
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1 refrigerated pie crust dough (from 15 oz. pkg.)
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1 can (15 oz.)100% pure pumpkin
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1 cup (8 oz.)heavy cream
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1/2 cup (4 oz.)Better'n Eggs®
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3/4 cupfirmly packed brown sugar
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1 tsp.ground cinnamon
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1/2 tsp.ground ginger
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1/4 tsp.ground cloves
Instructions
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Heat oven to 375°F. Line 9-inch glass pie plate with pie crust, crimping edges decoratively. Line inside of pie crust with aluminum foil and pie weights (or dried beans). Bake crust for 8 to 10 minutes or until the bottom crust looks dry.
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In large bowl stir together all remaining ingredients; mix until smooth. Pour into pre-baked pie crust.
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Reduce oven temperature to 350°F. Bake pie for 50 to 55 minutes or until center is soft but set*. If necessary, cover crust during baking to prevent over browning. Cool completely before serving.
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* Tip: Pie is done when the center moves only slightly when pan is shaken.
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