Pumpkin pie is a holiday favorite for its use of the seasonal fruit, its warm flavor, and because it’s VERY easy–a big plus when you’re fussing over a big holiday meal. Pumpkin pie absolutely MUST be blanketed in an unholy amount of real whipped cream.

Pie:

9-inch unbaked pie crust, store-bought or homemade
15 ounce can (about 2 cups) plain pumpkin (NOT pumpkin pie FILLING)
1 can sweetened condensed milk (NOT evaporated milk)
2 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Topping:

8 ounce carton heavy cream (or canned whipped cream, if you insist)
1/2 teaspoon vanilla extract

Preheat oven to 425 degrees. Using electric mixer beat pumpkin, sweetened condensed milk, eggs, spices and salt. Pour into crust.

Bake 15 minutes. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool.

Just before serving, whip cream and vanilla together using an electric mixer. Serve over pie.