pumpkin spice custard pie w/ cinnamon whip cream

Ingredients For pumpkin spice custard pie w/ cinnamon whip cream

• 2

  9-inch pastry pie doughs ( i use the pat in the pan pie crust below)
• 3

  eggs, lightly beaten
• 1 c

  granulated sugar
• 1/2 c

  firmly packed light brown
• 2 Tbsp

  cornstarch
• 1/2 tsp

  salt
• 1/4 tsp

  allspice, ground
• 1 tsp

  cinnamon, ground
• 1/4 tsp

  nutmeg, ground
• 1 2/3 c

  evaporated milk
• 1

  15oz. can of pumpkin
• PAT IN THE PAN PIE CRUST
• 1 1/2 c

  plus 3 tbsp. all purpose flour
• 1 1/2 tsp

  granulated sugar
• 1/2 tsp

  salt
• 1/2 c

  vegetable oil
• 3 Tbsp

  cold milk
• CINNAMON WHIP CREAM
• 2 c

  cool whip
• 1 tsp

  cinnamon, ground