1 ¾ cup Pumpkin Puree
2 each Eggs
1 cup Heavy Cream
½ tsp. Salt
2/3 cup Sugar
1 Tbsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp. Ground Ginger
1 each Prepared Pie crust in a nine inch round pie dish
Combine all ingredients, except crust, in a large bowl and mix well by hand. Pour into pie crust and bake in a preheated 350 deg. Oven for 35 – 40 minutes. To check doneness insert a toothpick into the center of the pie and remove if it comes out clean the pie is done, but if not continue cooking until the tooth pick comes out clean. Remove from oven and let sit at room temperature for thirty minutes, then place in refrigerator.
To serve top with whipped cream and slice to desired size.
Whipped cream
2 cups Heavy Cream
½ Tbsp Pure Vanilla extract
3 Tbsp Sugar
Place all ingredients in a mixing bowl and whip until stiff. Pour out over cooled pumpkin pie and spread evenly.
