Ingredients:Pumpkin Pie Filling1.75 cups of canned pumpkin puree3/4 cup of brown sugar1/4 of white sugar3/4 cup evaporated milk2 eggs1 tsp cinnamon1/2 tsp nutmeg1/2 tsp cardammon1/4 tsp lemon zest1/4 tsp saltPie Crust1 cup all purpose flour1/3 cup butter1/2 tsp salt3 -4 tbs of water1 pie tinWhipped Cream1/4 cup of 35% cream3-4 tbs of confectioner sugarDirectionsPumpkin Pie Filling1. Beat the eggs in a bowl2. Combine dry ingredients in a bowl with the eggs3. Stir in the pumpkin puree, followed by the evaporated milk.4. Stir until everything is combined well. Pie Crust5. Cut the chilled butter into small cubes and break it down in the flour6. Continue to break the butter down in the flour until no cubes remains7. Add salt and water.8. Knead well until pie crust is smooth (add more water as needed)9. Roll your pie crust flat and place it in your pie tin10. Crimp the edges neatly.11. Fill the pie shell with your pumpkin pie mixture and place it in the oven at 425 degrees for 10 minutes and then lower the temperature to 350 for an additional 30 minutes (or the inside is baked)12. Allow pie to cool for 2 hoursWhipped Cream13. Add your cream and confectioner sugar into a bowl.14. Whisk until a hard peak is formed.15. Serve whipped cream on top of the pumpkin pie.By: Vincent Polsinelli