Pumpkin Pie.
Makes: 2 Pies
Time: 1 hour, plus cooling time
Ingredients:
2 crusts, The Best Pie Crust
1 29 oz can Libby’s 100% Pure Pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch of nutmeg
Pinch of ground cardamom (optional)
5 eggs
1 12 oz can evaporated milk
1 1/2 cup heavy cream
Whipped cream:
2 cup heavy cream
3/4 cup granulated sugar
2 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 400° Bake Mode with the oven rack on position 3. Prepare two nine-inch or ten-inch pie tins with the pastry. Build a rim with the pastry and flute it (don’t worry if it’s not perfect). Set in the fridge or freezer while you make the filling.
2. In a medium saucepan, combine pumpkin, sugar, salt, cinnamon, ginger, cloves, nutmeg, and cardamom (if using). Bring mixture to a sputtering simmer over medium heat. Stirring constantly, cook pumpkin mixture for 5-7 minutes. Transfer mixture to a large bowl. Whisk in evaporated milk and heavy cream. Once combined, whisk in eggs, one at a time. Once the mixture is completely smooth, evenly pour the pie filling into the prepared pie crusts.
3. Bake both pies on the same rack at 400° for 15 minutes, then lower the heat to 350° and bake for another 30-40 minutes. You know the pies are done when cracks begin to form around the edge and they have a slight jiggle in the center. Alternatively, use a meat thermometer to measure the internal temperature on the pie. Its done when the center registers 175°. Remove from oven and allow to cool completely. Place in fridge for at least 4 hours, ideally overnight.
Serve with whipped cream.
4. To make whipped cream: Whisk together cream, sugar, and vanilla extract until stiff peaks form. Serve with cold pumpkin pie. Whipped cream can be made up to 24 hours ahead.