This is the perfect classic Pumpkin Pie with just the right amount of spice and sweetness. Serve with store-bought or homemade whipped cream.
-1 pie crust (homemade or store-bought)
-3 eggs
-3/4 c brown sugar
-1 c heavy cream
-1 (15 oz can) pumpkin
-1/2 tsp vanilla
-1 tsp cinnamon
-1/2 tsp salt
-1/4 tsp ginger
-1/4 tsp cloves
-1/4 tsp nutmeg
In a medium bowl, whisk together eggs, brown sugar, pumpkin, vanilla, cinnamon, salt, ginger, cloves and nutmeg. Pour into a pie crust (brushing crush with a beaten egg, if desired, for sheen). Bake pie at 350 for 50-60 minutes. Cool at least an hour before serving, but I prefer to cool at room temperature for an hour, and then refrigerate for at least 2 hours prior to serving.
