-
Preheat oven to 425º.
-
Place pumpkin, evaporated milk, eggs, cinnamon, giner, salt and sugar in a mixing bowl. Whisk to thoroughly combine.
-
Roll out the disk of Pie Dough on a well-floured work surface into a 12-inch circle. Carefully transfer to a pie pan.
-
Gently push the dough to fit the pie dish, allowing excess to hang over the sides. Trim or roll edge and crimp to form outer crust.
-
Pour the filling into the pie and place on a parchment-lined sheet tray. Bake the pie for 15 minutes.
-
Reduce the heat to 350º and bake for an additional 45 to 60 minutes or until a knife inserted comes out clean.
-
Use foil to cover the crust if it becomes too brown prior to the filling behing baked.
-
Allow to rest at room temperature for at least 1 hour.
-
To prepare the cream, place the heavy cream, powdered sugar and vanilla extract in a chilled, stainless bowl. Using a large whisk or handheld mixer, whipe the cream until medium peaks.
-
Cut the pie into slices, and top with a dollop of whipped cream.
Note: This recipe will fill a 1-inch deep pie pan. If you are using a deep-dish pie pan, you can double the filling ingredients so that the filling will come up a bit higher. Bake the pie about 15 minutes longer, until the filling is set.
