Pumpkin Pie with White Chocolate Whipped Cream

Ingredients – Pie:

• 1 Somebody’s Mother’s Mother’s Pie Crust
• 3 eggs
• 1-1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/4 tsp salt
• 1-1/2 cups heavy whipping cream
• 1/2 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 2 cups canned pumpkin puree

Ingredients – White Chocolate Whipped Cream:

• 1 cup whipping cream
• 1/2 cup Somebody’s Mother’s White Chocolate Sauce

Preheat oven to 350 degrees.

Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.

Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.

Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.

Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.

Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).

Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.

Once the pie is cool, top the pie generously with the white chocolate whipped cream.