Ingredients
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For the Whipped Cream
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½ cup heavy Whipping Cream
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1 tablespoon Granulated Sugar
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For the Pumpkin Pie
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1 (15-ounce) can Pumpkin Puree
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1 (14-ounce) can sweetened condensed Milk
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2 large Egg
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1 teaspoon ground Cinnamon
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½ teaspoon ground Nutmeg
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½ teaspoon Salt
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1 (9-inch) frozen Piecrust
Directions
Even the best-laid holiday plans can go awry when divorce or runaway balloons get in the mix. No matter if the potatoes aren’t lumpy enough or the turkey dries out, any meal that ends with this delicious pumpkin pie will be a happy one. It’s so good, it might even heal the hurts leftover from your parents’ break up.
Steps
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1
Done
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To make the Whipped CreamIn the bowl of a stand mixer set to medium-high speed, or using a hand mixer, whip the heavy cream and sugar until stiff peaks form, 6 to 7 minutes. Let chill in the refrigerator until ready to use. |
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2
Done
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To make the PiePreheat the oven to 425°F. |
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3
Done
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In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground nutmeg, and salt until thoroughly combined. |
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4
Done
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Pour the mixture into the unbaked crust and bake for 15 minutes. |
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5
Done
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Reduce the temperature to 350°F and continue to bake for an additional 35 to 40 minutes. Remove from the oven and let cool completely before serving with whipped cream. |
