Pumpkin Pie with White Chocolate Whipped Cream
1 Somebody's Mother's Mother's Pie Crust
1-1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt
1-1/2 cups heavy whipping cream
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
2 cups canned pumpkin puree
White Chocolate Whipped Cream:
1 cup whipping cream
1/2 cup Somebody's Mother's White Chocolate Sauce
Preheat oven to 350 degrees.
Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.
Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.
Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.
Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).
Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.
Once the pie is cool, top the pie generously with the white chocolate whipped cream.
Pairs Well With
A great treat to share at Thanksgiving dinner!