Pumpkin Pie with Spiced Whipped Cream

This pie is a slightly more delicate version of the traditional pumpkin pie. The cinnamon and ginger add a bit of character to the fresh whipped cream.

A regular pie plate is too shallow for the amount of filling you'll end up with.  I use a deep-dish pie plate to compensate, but you can cook the extra filling in a custard cup if don't have a larger plate.  Just remember to adjust baking times to accommodate the bakeware.  

There's nothing more disappointing, than producing a beautiful pie with a burnt rim.  To prevent burning my exposed edges, I use a metal pie-shield.  I usually wait until the crust looks cooked and is a bit golden, before I set the shield on top.

1 9 inch pie shell (use a deep-dish pie plate)
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
1/4 cup sour cream
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp vanilla
2 large eggs

Spiced Whipped Cream:
3/4 cup whipping cream, chilled
2 T powdered sugar
dash cinnamon
dash ginger

Preheat oven to 400 degrees.  Prick pie crust all over with the tines of a fork to vent.  Par-bake in a deep-dish pie plate for 10 minutes.  Cool crust on rack and reduce oven temperature to 350.

In large bowl, beat eggs until foamy.  Add remaining ingredients and mix well.  Pour into the piecrust, and bake until filling is puffed and set in center, about 55 minutes.

Meanwhile, beat whipping cream, sugar and spices until fluffy (don't over-beat or the cream will turn to butter).

Serve each slice of pie with a generous dollop of spiced whipped cream.  Delightful!