Pumpkin Pie

• 1 unbaked 9-inch deep dish pie pastry
• 1 3/4 cups canned pumpkin
• 1 -2 teaspoon vanilla
• 1 3/4 cups sweetened condensed milk
• 2 large eggs, lightly beaten
• 2/3 cup light brown sugar, packed
• 2 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon clove
• whipped cream

1. Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
2. In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
3. Transfer to prepared pie shell.
4. Place the pie plate on a baking sheet.
5. Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
6. Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
7. Dollup each slice with whipped cream.

dish pie pastry, pumpkin, vanilla, condensed milk, eggs, light brown sugar, sugar, cinnamon, salt, ginger, freshly grated nutmeg, clove, whipped cream

Taken from www.food.com/recipe/pumpkin-pie-189241 (may not work)