Tina Thompson of Orlando, Florida, writes: "Food and nostalgia are closely related in my mind. When I miss my dad, I make an extra-buttery grilled-cheese sandwich just the way he would every Saturday for lunch. When I miss my college roommate Jenny, I splurge on a new ethnic food to remind me of adventures during our junior year abroad in London. Inspired by my great food experiences there, I attended a small cooking school stateside so that I could come up with some fantastic meals of my own."
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
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.)
Step 4
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.
