I just tried this recipe for the first time this weekend, and it's
delicious, especially the spiced whipped cream. Please make sure you read
the recipe in advance (always!), because the spices listed are divided
between the pie filling and the whipped cream. Enjoy!

Pumpkin Pie with Spiced Whipped Cream

Servings: Makes 8 servings

1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork

1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs

3/4 cup chilled whipping cream
2 tablespoons sugar

Preheat oven to 400 F. Reshape crust edge to form high-standing rim. Bake
crust until browned, pressing bottom and sides of crust occasionally with
back of fork, about 14 minutes. Cool crust on rack. Reduce oven
temperature to 350 F. Whisk pumpkin, condensed milk, sour cream, 1 1/2
teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large
bowl to blend. Whisk in eggs. Pour into crust (some filling may be left
over). Bake pie until filling is puffed around sides and set in center,
about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room
temperature 2 hours, or cover and chill overnight.) Beat whipping cream,
sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks
form. Spoon large dollops around edge of pie and serve.

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