Susan's Perfect Pumpkin Pie
I make up for the condensed milk by making real whipped cream for the topping. Our family doesn't really like Cool Whip because they are spoiled with the real stuff! I use only about 2 tablespoons of brown or raw sugar to sweeten the cream. That gives it a different flavor.
You can use any type of crust, but if you want to do homemade, I suggest the Colonial Williamsburg pastry recipe which I will link for you.
Pastry Crust Mix (Colonial Williamsburg Cookbook)
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- crust for one deep-dish 9-10 inch pie plate
- 1 lb
- can pumpkin
- 1 can(s)
- eagle brand sweetened condensed milk
- 3 tsp
- pumpkin pie spices
- 8 oz
- heavy whipping cream
- 2 Tbsp
- raw sugar (or brown sugar)
1Preheat oven to 425°F.
2Prepare crust. I do not prebake my crust, and it turns out fine every time. Just line the deep dish pie plate with the crust, trim and flute edges, making them kind of high to hold all the filling.
3Beat the canned pumpkin, condensed milk, eggs, and spice at medium speed for 2 minutes. Pour into prepared crust.
4Bake at 425° for 20 minutes, then reduce heat to 350° and continue baking for 40 to 45 more minutes, until set. Cool to serving temperature. Cut into serving pieces before topping with whipped cream.
5WHIPPED CREAM: Chill your bowl and beaters. I like using a stainless steel mixing bowl because it stays cold. Pour cream into bowl and whip on high speed until almost doubled in volume, but not stiff. Sprinkle on the sugar, and continue to whip until sugar is incorporated and it reaches the soft peaks stage. Serve large dollops on top of pie slices.