• Cooking Time: 60
• Servings: 10
• Preparation Time: 15
• 3 extra large eggs
• 1 c light brown sugar
• 1 3/4 c. canned pumpkins
• 1/2 tsp salt
• 1 tsp. cinnamon
• 1/4 tsp pumpkin pie spice
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 1/2 c heavy cream
• 1 tsp vanilla

1. Heat oven to 450.
2. Beat the eggs lightly and add the other ingredients in the order given.
3. Pour carefully into an unbaked 9 or 10" deep dish pie shell.
4. Bake for 10 minutes - then reduce heat to 325* and bake for 50 minutes or until set.
5. Do not overbake; the custard will be creamier and softer than ordinary pumpkin pies.
6. Cool on a rack.
7. Serve with a spoonful of whipped cream.

This recipe comes from my mother-in-law Carol Deibel and she is a fabulous cook! We think everyone should be able to follow her simple, yet delicious pumpkin pie recipe and make it perfect every time!