Pumpkin Pie

For this recipe you’ll need:

For the pie:

• One 15-ounce can pumpkin puree

• One 12-ounce can evaporated milk

• 2 eggs

• 1 teaspoon cinnamon

• 1 to 2 tablespoons crystallized ginger, minced

• 1/2 teaspoon sea salt

• 3/4 cup granulated sugar

• 1/2 recipe Pie or Tart Dough

For the cream:

• 3/4 cup heavy cream

• 1 teaspoon powdered sugar

• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 425º.

2. Place pumpkin, evaporated milk, eggs, cinnamon, giner, salt and sugar in a mixing bowl. Whisk to thoroughly combine.

3. Roll out the disk of Pie Dough on a well-floured work surface into a 12-inch circle. Carefully transfer to a pie pan. 

4. Gently push the dough to fit the pie dish, allowing excess to hang over the sides. Trim or roll edge and crimp to form outer crust.

5. Pour the filling into the pie and place on a parchment-lined sheet tray. Bake the pie for 15 minutes. 

6. Reduce the heat to 350º and bake for an additional 45 to 60 minutes or until a knife inserted comes out clean.

7. Use foil to cover the crust if it becomes too brown prior to the filling behing baked.

8. Allow to rest at room temperature for at least 1 hour.

9. To prepare the cream, place the heavy cream, powdered sugar and vanilla extract in a chilled, stainless bowl. Using a large whisk or handheld mixer, whipe the cream until medium peaks.

10. Cut the pie into slices, and top with a dollop of whipped cream.