Pumpkin Pie

• 2 unbaked pie crusts (store bought or homemade)
• 1 (12 ounce) can canned pumpkin (unflavored) or 2 cups fresh boiled pumpkin
• 12 cup sugar
• 14 cup brown sugar
• 3 eggs
• 1 tablespoon pumpkin spice
• 1 teaspoon cinnamon
• 12 cup light cream

1. Flour one pie pan and place the first crust in the bottom, making sure to contour to the bottom and to lap the crust over the edges.
2. Cut second crust into 1/2 inch strips to be used for later.
3. Preheat oven to 350 degrees F.
4. Mix all ingredients (except pie crusts) in a large mixing bowl and blend together until creamy with an electric mixer.
5. Pour mixture into pie crust, making sure the top is smooth.
6. Place strips of cut pie crust in a lattice shape over the top of the pumpkin filling (lay strips.
7. vertically across one way, and then after lay strips horizontally across the other.
8. Cut off excess cut crusts and press edges down with fingers.
9. Sprinkle with granulated sugar before baking.
10. Bake for 35-45 minutes until toothpick can go through middle without sticking.
11. Let rest for at least 30 minutes in the fridge before eating.

unbaked pie crusts, pumpkin, sugar, brown sugar, eggs, pumpkin spice, cinnamon, light cream

Taken from www.food.com/recipe/pumpkin-pie-521969 (may not work)