1 9-in. baked pie crust or 1 9-in. graham cracker crust

Pumpkin Custard:
 
¾ cup sugar

¼ cup corn starch

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground clove

4 eggs

1 cup canned pumpkin

2 ½ cup whole milk

4 tablespoons cold butter

2 teaspoons vanilla extract

1 large container of whipped topping

½ teaspoon ground cinnamon


Mix sugar, corn starch, and spices together in a large microwave safe bowl.  Add eggs and blend with dry ingredients till well incorporated.  Blend in pumpkin and milk. 

Place into microwave and cook on high 3 minutes, whisk well, repeat 3 minutes and whisk. 

Repeat until custard starts to just thicken around edge, whisk after very well to incorporate  thickened part into un-thickened.  Reduce time to 1 minute and continue to whisk and repeat till very thick and pudding like. 

Remove from microwave and whisk till very smooth, then add butter one tablespoon at a time and whisk till completely incorporated, then whisk in vanilla. 

Place plastic wrap directly on custard to help prevent a film from forming. 

Cool on counter 30 minutes then place in cooler till completely cool 2 - 3 hours. 

When custard is cool, mix 2 cups whipped topping into custard and place in a baked pie shell. 

Mix ½ teaspoon cinnamon into rest of whipped topping and spread on top of filled pie. 

Chill 2 - 3 hours before cutting.