Keyword: Copycat Sara Lee Pumpkin Pie, Sara Lee Pumpkin Pie
Servings: 9inch pie
1tsppumpkin pie spice
Preheat oven to 425°F
Prepare your pie crust by adding flour and salt together. Mix on high for a little bit until combined. Add in butter, and whisk or pulse until only pea-sized lumps remain. Add water and mix only until dough comes together. Form a ball with the dough and pat it out on a lightly floured surface. Sprinkle a bit of flour on top of your pie pastry and roll out. Place your crust into a greased pie plate. Pinch the edges. Set aside until pumpkin filling is made.
Make your pumpkin filling by adding all your ingredients into a mixing bowl. Stir until combine. Pour your filling into your prepared pie crust.
Bake at 425°F for 45-55 minutes or until a toothpick inserted in the center comes out clean. After your 55 minutes are up, you may need to continue baking, depending on your specific oven. Once finished baking, remove from the oven, and allow to cool.
While your pie is cooling off, prepare your whipped cream. In a mixing bowl, add heavy cream. Whisk on high until stiff peaks begin to form. Once you have stiff peaks, add powdered sugar and vanilla. Stir just until combined.
You may serve your pie while it is warm, or once it is chilled. When you serve, slice the pie into individual pieces, top each piece with whipped cream. Serve and enjoy!