Pumpkin Pie With Spiced Whipped Cream

1		frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork
15  ounces		pure pumpkin
14  ounces		sweetened condensed milk
1/4  cup		sour cream
2  teaspoons		ground cinnamon
3/4  teaspoon		ground ginger
1/2  teaspoon		vanilla extract
1/4  teaspoon		ground allspice
2		large eggs
3/4  cup		chilled whipping cream
2  tablespoons		sugar

Tip: For nutritional information on all the ingredients in Pumpkin Pie With Spiced Whipped Cream just click on each ingredient name. Then adjust the serving size for any Pumpkin Pie With Spiced Whipped Cream ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.