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)
- 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)