Just Pumpkin Pie
with a Whipping Cream and
Pie Crust Recipe
1-1/4 cups brown sugar
1/4 cup canned milk mixed with 1/4 cup whole milk
1 (15 oz) can pumpkin
2 tablespoons apple butter jelly
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 baked 9" homemade or grocery store bought pie crust
Beat eggs at medium speed in a large mixer bowl until thick and lemon-colored (2 to 3 minutes). Add pumpkin, milk, brown sugar, apple butter, spice and salt, beat until well mixed for 1 to 2 minutes.
Heat oven to 425-F. Spoon filling ingredients into an unbaked crust. Bake for 10 minutes. Reduce oven temperature to 350-F. Continue baking for 40 to 50 minutes or until a knife inserted in center comes out clean. Cool then refrigerate until set and cold. Top each slice with prepared Whipping cream when serving.
Whipping Cream Recipe
Beat ½ cup chilled whipping cream at high speed in chilled small bowl, slowing adding 2 tablespoon sugar, scrape bowl often, until soft peaks form, continue beating until stiff peaks form (1 to 2 minutes).
You will need:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup softened butter
3 tablespoons cold water
Stir together flour and salt in large bowl; cut in butter with a fork until mixture resembles coarse crumbs, stir in the water until flour is just moistened. Shape dough into a ball; flatten ball slightly. Using a rolling pin, roll out ball on a lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Use a fork or your thumb to crimp edges. Pour in prepared pumpkin mixture and bake.