Dolly Parton’s classic pumpkin pie comes from Good Lookin’ Cookin’, the cookbook she co-wrote with her sister Rachel Parton George. It pairs a traditional brown sugar and evaporated milk custard with homemade vanilla whipped cream.
Dolly’s Pumpkin Pie
8
servings15
minutes55
minutesKeep the screen of your device on
Ingredients
1 (9 inch) unbaked pie crust
1 cup light brown sugar
1/2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can pumpkin puree
1 can sweetened condensed milk
3 eggs, room temperature, beaten
- Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Directions
- Preheat the oven to 375°F. To make the pie, place the rolled-out crust into a 9-inch pie plate. Crimp the edges using the prongs of a fork or your fingers. Set aside.
- In a large bowl, whisk together the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add the pumpkin puree, evaporated milk, and eggs. Whisk until well combined. Pour the mixture into the pie shell.
- Bake for 15 minutes. Lower the heat to 350°F and continue baking until the filling jiggles just slightly in the center to indicate it’s done, about 40 minutes.
- Remove the pie from the oven and place it on a cooling rack to cool completely. If made in advance and refrigerated, allow it to sit out at room temperature for 20 minutes before serving.
- To make the whipped cream, in a large bowl and using an electric hand mixer, or in a stand mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla on medium speed until well combined. Increase the mixer speed to high and whip until medium peaks form, 2 to 3 minutes.
- Serve individual slices of pie with a dollop of whipped cream on top.
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