Pumpkin Pie with Spiced Whipped Cream

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork

1 15-ounce can pure pumpkin

1 14-ounce can sweetened condensed milk

¼ cup sour cream

2 teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon vanilla extract

¼ teaspoon ground allspice

2 large eggs

¾ cup chilled whipping cream

2 tablespoons sugar

Directions at epicurious.com

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