Pumpkin Pie with Vanilla Whipped Cream

Ingredients

• 15 ounce pumpkin canned
• 2 large eggs 
• 0.8 cup evaporated milk fat-free
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 cup heavy whipping cream chilled
• 0.5 teaspoon kosher salt 
• 14.1 ounce pie dough refrigerated
• 1 cup sugar divided
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• aluminum foil

Directions

1. Preheat oven to 42
2. Combine 1 cup sugar and next 4 ingredients (through cloves) in a large bowl; stir well with a whisk.
3. Add eggs and pumpkin; stir well with a whisk. Gradually add evaporated milk, stirring with a whisk until blended.
4. Fit dough into a 9-inch pie plate. Fold edges under. Using kitchen shears, make 1/2-inch diagonal cuts at 45-degree angles around edge of crust. With fingertips, press every other tab toward center of pie.
5. Pour pumpkin mixture into prepared crust.
6. Place pie plate on a baking sheet, and bake at 425 for 15 minutes. Reduce oven temperature to 350; bake 45 minutes or until almost set. Shield edges of piecrust with foil, if necessary. (Do not insert a knife to test for doneness, as the slit will become larger and separate when the pie cools.) Cool on a wire rack 1 1/2 hours.
7. Beat whipping cream with a mixer at high speed until foamy. Gradually add vanilla and 2 tablespoons sugar, beating until soft peaks form. Slice pie into 10 slices; top each serving with whipped cream.