Pumpkin Pie with Kahlua Whipped Cream

So a couple years ago, I decided it would be fun to make a pumpkin pie from a real pumpkin.  I tried it a few times and always had pretty decent success.  At this time, I really was just beginning my baking endeavors and knew nothing about baking this type of pie and so I started by comparing different recipes, but when looking for a good recipe - they were all SO different!  From half and half vs sweetened condensed milk vs evaporated milk to 2 eggs vs 4 eggs to brown sugar vs white vs both...how was I to choose!?  On top of that, when looking at all the ingredients combined - none seemed like they would pair to become the perfect pie.  So I decided to take the elements I liked from multiple recipes to make what I thought would work good!  I think that this is my 4th year now making pumpking pies and I can truely say I've tried just about everything under the sun.  But a few weeks ago, I made a pumpkin pie (and have made it again since) and am convinced that I have found the combination to make the best pumpkin pie you will ever have!  I am making sure I write this down as I plan to stick with it for the long-haul.  I'm also putting in on here because I was asked for the recipe by pretty much everyone that had it when I made it too - and with the holidays coming up, how could you go wrong!?  **Side note: although this pie is actually quite easy to make, be sure to allow yourself almost 3 hours as it is time consuming since you'll be roasting a pumpkin in addition to everything else

Pumpkin Pie
1 sugar pie (aka sugar baby) pumpkin (you will need 2 cups once cooked)
2 eggs
12 oz. sweetened condensed milk
2 Tbs. dark molasses
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg (freshly grated if available)
1/8 tsp. cloves
1 9in. unbaked pie shell

First, you're gonna start with roasting the pumpkin.  This might sounds scary, but really, it's super easy.  Preheat the oven to 400.  Cut the pumpkin in half horizontally (around the center).  Scoop out the seeds.  Rub a little vegetable oil along the cut part of the pumpkin.  Place each half cut-side down on a baking sheet and bake for 1hr. - 1hr. 15min.  The bottom of the pumpkin will start to release juice and caramelize when its done.  Let cool for a bit, then remove the skin (it should just peel right off). 

Next, we'll make the pie!  Preheat the oven to 425.  Use whatever pie crust recipe is your favorite and make it while the pumpkin is cooling.  I had never made a pie crust from scratch before and didn't know where to start so I used this recipe and it worked great!  I would definitely recommend it if you're looking for one.  Then, blend the 2 cups pumpkin with the sweetened condensed milk and molasses in a medium sized bowl.  In a seperate bowl, mix the sugar and spices together thoroughly then slowly blend in to the pumpkin mixture until well combined.  Lastly, slightly beat the eggs and stir in to the pie mixture.  Pour the mixture into the unbaked pie shell.  Bake at 425 for 15 mins, then reduce the oven heat down to 350 and bake for an additional 45 mins.  Let cool on a wire rack.  Serve with Kahlua Whipped Cream (recipe below) or with your other favorite whipped creme.

Kahlua Whipped Cream
I am going to be honest...I eyeball this every time, so I am going to give my best guess at measurements, but I will list out what I think is probably correct.  I would suggest tasting as you go and deciding what works right for you!

2 cups whipping cream (both regular and heavy are fine)
1/4 cup-ish powdered sugar
2-3ish Tbs white sugar
2-3ish Tbs Kahlua Liquor

Whip the cream with both the sugars.  The powdered sugar is to help the cream keep is form once whipped and the regular sugar will add the sweetness.  Whip with a hand mixer on med-high speed until soft peaks form.  Add in the Kahlua and whip until stiff peaks form.  Enjoy!!!

** I took this pic when I made the pie a few weeks ago - had I known I was going to start a food blog, I would have taken a prettier picture of a slice with whipped cream on top and garnished with cinnamon  : )

UPDATE:
I ended up making this again for Thanksgiving, so I took the picture I wanted...here it is!