Author: Espresso and Cream, adapted slightly from Food & Wine
Recipe type: Dessert
Serves: 8 servings
Ingredients
Crust for a 9-inch pie (crust of choice, see above)
1 can (15 oz.) pumpkin puree
¾ cup heavy cream
2 large eggs
½ cup light brown sugar
1 teaspoon vanilla
1½ teaspoons cinnamon
½ teaspoon fine sea salt
¾ teaspoon ginger
¼ teaspoon nutmeg
Whipped cream for garnishing, if desired.
Instructions
Heat oven to 350°F.
Prepare crust as desired/directed and press into 9-inch pie plate.
In a large bowl, whisk together the remaining ingredients and stir until smooth. Pour mixture into the crust and bake 45 to 50 minutes or until the edges are completely set and center of the pie jiggles just slightly. Cool 2 hours. Top with whipped cream just before serving, if desired. Cut into slices to serve. Refrigerate leftovers.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2016/10/pie-of-the-week-5-pumpkin-cream.html