Pumpkin Pie Filling

Ingredients

• 2 pie crusts, baked 10 minutes without filling
• 4 large eggs
• 1 1/2 cups brown sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 29 oz can prepared pumpkin
• 2 1/2 cups half & half
• 1/2 cup whipping cream

Method

• Bake pie crusts in pie tins at 425F for 8 minutes. Allow to cool.
• Filling:
• In large bowl, place 4 large eggs. Whisk briefly. Add sugar, salt, spices. Mix until smooth. Add pumpkin. Mix until smooth. Add creams. Whisk until smooth.
• Pour into cooled crusts. Place in 425F oven for 10 minutes. Lower temperature to 350F without removing pies. Allow to bake an additional 35-45 minutes until knife inserted comes out clean.
• Serve at room temperature or cooled in refrigerator with whipped cream, if desired.
• Whipped Cream:

Notes

• Place 1 cup of whipping cream in a bowl of a mixer. Add 1 tablespoon of sugar and 1/2 teaspoon of vanilla. Whip to slightly stiff consistency. SOURCE: Apple Charlotte