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Ingredients: 1-15 ounce can pumpkin puree 3/4 cup packed brown sugar 1/4 teaspoon salt ¾ teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon nutmeg ¼ teaspoon ground cloves 2 eggs 1 egg yolk 1/2 cup evaporated milk 1/2 cup heavy cream 1 -9 inch unbaked pie crust
Directions:
Set a rimmed baking sheet on the center rack in the oven. Preheat oven to 400 degrees F. In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Add eggs, evaporated milk, and heavy cream. Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed). Pour pie filling into an unbaked deep dish pie shell. Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F. Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely). In my opinion, it’s best to allow the pie to cool on the counter and then chill it in the refrigerator before serving. Serve with a dollop of whipped cream.
**The pie can be made up to 2 days ahead and stored in the refrigerator covered.
Sweetened Whipped Cream 1 cup heavy cream ¼ cup powdered sugar 1 teaspoon vanilla
Directions: Beat heavy cream until soft peaks form. Add powdered sugar and vanilla and continue to whip until medium peaks form. Serve immediately or store in the refrigerator.
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