I've always loved pumpkin pie, or pumpkin anything, for that matter. In fact, I've always lamented the fact that pumpkin is a seasonal item when I'd like to enjoy it year around. I've never felt the need to stray from the classic recipe with canned pumpkin, evaporated milk, eggs, sugar and spices. But when I saw this recipe for Pumpkin Cream Pie on the Martha Stewart website, my heart skipped a beat. Gingersnap crust, pumpkin custard and a mountain of fluffy whipped cream...what more do I need??!! I think this will be my new go-to pumpkin pie!
A sprinkle of nutmeg on top of the whipped cream is perfect.