Sourdough Pumpkin Pie with Homemade Whipped Cream

Pumpkin Pie:

1. Preheat oven to 425 degrees F.
2. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
3. Gradually stir in the heavy whipping cream. Carefully pour mixture into unbaked pie shell*.
4. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
5. Cool completely on a wire cooling rack. Serve immediately with whipped cream.

Whipped cream:

1. Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
2. Add whipping cream, powdered sugar and vanilla extract to the chilled bowl of a standing mixer (or chilled mixing bowl).
3. Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
4. Beat for 60-90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
5. Transfer to a serving dish and scoop onto your favorite dessert!