Pumpkin Pie With Ginger Topped Whipped Cream

• 1 (2 count) package Pillsbury ready made pie dough
• 4 cups pumpkin puree
• 12 ounces evaporated milk
• 4 eggs, mixed
• 1 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon clove
• 10 ounces whipped cream
• 1 -2 ounce candied ginger, diced

1. Preheat oven to 425 degrees.
2. Roll out pie dough and line 2 large pie plates.
3. Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
4. Pour into crust.
5. Bake in preheated oven at 425u0b0F for for 15 minutes.
6. Lower temperature to 325u0b0F and bake for 45 more minutes, or until set.
7. Cool pies. Top with cream and sprinkle ginger over cream.

made pie, pumpkin puree, milk, eggs, brown sugar, cinnamon, ground ginger, nutmeg, allspice, clove, cream, candied ginger

Taken from www.food.com/recipe/pumpkin-pie-with-ginger-topped-whipped-cream-197915 (may not work)