Dolly Parton and Rachel Parton George’s Pumpkin Pie

Prep: 15 minutes

Cook: 40 minutes

Makes 8 servings

Ingredients

For the pumpkin pie:

• 1 (9-inch) pie crust, store-bought or homemade
• 1 cup packed light brown sugar
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 1 (15-ounce) can Libby’s 100% Pure Pumpkin
• 1 (12-ounce) can evaporated milk
• 3 eggs, room temperature, beaten

For the whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Essential: an electric hand mixer, or a stand mixer fitted with the whisk attachment.

Method:

1. Preheat the oven to 375°F. To make the pie, place the rolled-out crust into a 9-inch pie plate. Crimp the edges using the prongs of a fork or your fingers. Set aside.
2. In a large bowl, whisk together the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add the pumpkin puree, evaporated milk, and eggs. Whisk until well combined. Pour the mixture into the pie shell.
3. Bake for 15 minutes. Lower the heat to 350°F and continue baking until the filling jiggles just slightly in the center to indicate it’s done, about 25 minutes.
4. Remove the pie from the oven and place it on a cooling rack to cool completely. If made in advance and refrigerated, allow it to sit out at room temperature for 20 minutes before serving.
5. To make the whipped cream, in a large bowl and using an electric hand mixer, or in a stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla on medium speed until well combined. Increase the mixer speed to high and whip until medium peaks form, 2 to 3 minutes.
6. Serve individual slices of pie with a dollop of whipped cream on top.