Pumpkin Pie

Just like Grandma's

2.5 cup 625 ml   Pumpkin Puree (tinned, or from scratch)
1 tsp 5 ml   Cinnamon
1 tsp 5 ml   Ground Ginger
0.5 tsp 2 ml   Nutmeg
0.5 tsp 2 ml   Salt
0.5 cup 125 ml   Brown Sugar
0.75 cup 190 ml   Cream
2   Eggs
  Pie Pastry

1. Roll out pastry (from 'never fails for Sharon' dough, or other pie crust recipe) and line a 9 inch pie pan, or muffin tins (for individual pies) with the dough. Set aside.

2. Combine the pumpkin puree, cinnamon, ginger, nutmeg, salt and sugar together in a mixing bowl. Beat the eggs together in a separate dish, slowly add the cream and mix until all combined. Stir the egg mixture into the pumpkin puree mixture and stir until well blended.

3. Preheat the oven to 425*F. Fill the pie shell(s) with the pumpkin filling and bake for 15 minutes. Reduce the heat to 350*F and bake for a further 50-60 minutes, until the pumpkin and crust are browning and a knife comes out of the filling clean. Serve with whipping cream.