Pumpkin Pie with Vanilla Whipped Cream

I’ve tried many pie recipes over the years and I still keep coming back to this one.  It is the tastiest one I’ve made and comes from a magazine advertisement from McCormick.  I bet your family will love it for Thanksgiving as well.

Pumpkin Pie with Vanilla Whipped Cream

• 1 can (15 oz) pumpkin
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tbsp. pumpkin pie spice
• 1 tsp pure vanilla extract
• 1 frozen unbaked deep-dish pie crust (9-inch)

MIX pumpkin, milk, eggs, pumpkin pie spice and vanilla in a large bowl until smooth.  Pour into pie crust on large foil-lined-baking sheet.

BAKE in preheated 425º F oven 15 minutes.  Reduce oven temperature to 350ºF.  Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean.  Cook completely on wire rack.  Serve with Vanilla Whipped Cream.

Serves 8.

VANILLA WHIPPED CREAM:  Beat 1 cup heavy cream, 1/4 cup powdered sugar and 1 tsp. pure vanilla extract in bowl with electric mixer on high speed until stiff peaks form. 

Click here for a gluten free pumpkin pie recipe.