Creamy Pumpkin Pie is my favorite when I make a pie. Here I would give you a recipe about this.
Ingredients:
2 pie crusts
Start out with the piecrusts Deep Dish 9″ Ready made frozen uncooked. Bake as directed on the package. Set aside let cool to room temperature.
1 can evaporate milk
One can sweetened condensed milk
3 Tablespoons of Cake Spice
3 eggs
1 pint of whipping cream
4 teaspoons vanilla extract (2 in pie filling, 2 in whipped cream)
Powdered sugar
No regular granulated SUGAR
Any brand Pumpkin filling large can
Follow directions EXCEPT NO sugar
Instead, use BORDEN Sweetened Condensed Milk.
Add 3 x the spices that is called for.
Follow the rest of the directions on the label
Place the piecrust on the oven rack. Pour half of the filling into the piecrust. And repeat for the 2nd crust. Bake as directed. Let cool completely. Chill Slick into 6 or 8 pieces.
In large bowl add whipping cream and add 3 Tablespoons of powdered sugar. Mix well, add vanilla, continue adding powdered sugar until whipped cream is stiff, and sweet. If whipping cream does not stiffen up, it is to fresh. Add 1 Tablespoon of cornstarch,
Serving suggestions:
Best served chilled, with topping and with a pinch of cake spice (cake spice is all of the normal spices used in pumpkin pie already mixed up) on the top of topping, for color and Taste.
Note: due to adding the extra spices, the pie will be darker in color, when done. I hope you will love it as this as much as my family does. This is not the regular pumpkin pie, it is creamy, almost like a chiffon.