Pumpkin Pie With Chocolate Whipped Cream

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 pie crust
• 3 eggs
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 1/2 cups heavy whipping cream
• 1/2 cup brown sugar, firmly packed
• 1/4 cup granulated sugar
• 2 cups canned pumpkin puree
• 1 cup whipping cream
• 1/2 cup somebody's mother's chocolate sauce

Recipe

• 1 preheat oven to 350 degrees.
• 2 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.
• 3 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.
• 4 add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
• 5 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.
• 6 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).
• 7 meanwhile, place 1 cup whipping cream into an electric mixer. mix until whipped. fold the whipped cream into 1/2 cup of chocolate sauce. refrigerate.
• 8 once the pie is cool, top the pie generously with the chocolate whipped cream.