Pumpkin Pie

This is one of my most cherished recipes! I personally think it the best pumpkin pie around. -Kristin

Single pie crust (recipe on blog)

2 c. canned pumpkin
1 1/2 c. heavy cream or evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/8 t. cloves
2 slightly beaten eggs

• Place pie crust in pie pan.
• Combine all pie ingredients with mixer until smooth.
• Pour into pie shell.
• Bake at 425 for 15 minutes, then reduce heat to 350 and bake about 45 minutes longer or until an inserted knife comes out clean. If crust starts to brown too much cover the edges with foil.
• Serve with whipped topping.