Ingredients:

• 2 large eggs
• 1 cup brown sugar
• 1 can (15 ounces) 100% pure pumpkin
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup heavy whipping cream
• 1 unbaked 9-inch (4 cup volume) deep-dish pie shell

Ingredients:

• 1 cup chilled whipping cream
• 1 tablespoon sugar
• 1/4 cup crystallized ginger, finely chopped

Preparation:
Preheat oven to 425ºF.

Beat eggs and sugar together in a large bowl. Stir in pumpkin, salt, cinnamon, ginger and cloves. Gradually stir in heavy cream.

Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350ºF, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Pour whipping cream into medium mixing bowl. Whisk until almost stiff. Add sugar and crystallized ginger and beat until mixture holds peaks. Spoon a dollop on each slice of pie.

Note: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves… however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

For 2 shallow pies: Substitute two 9-inch (2 cup volume) pie shells. Bake in preheated 425ºF oven for 15 minutes. Reduce temperature to 350ºF; bake for 20 to 30 minutes or until pies test done.