This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.
1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin
3/4 cup evaporated fat-free milk
1/2 (14.1-ounce) package refrigerated pie dough
1/2 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 425°.
Combine 1 cup sugar and next 4 ingredients (through cloves) in a large bowl; stir well with a whisk. Add eggs and pumpkin; stir well with a whisk. Gradually add evaporated milk, stirring with a whisk until blended.
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. Pour pumpkin mixture into prepared crust.
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.
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.