Pumpkin Pie

• 1 whole Pie Crust, Partially Baked And Cooled
• 2 cups Unsweetened Pumpkin Puree
• 3 whole Large Eggs, Room Temperature
• 1 cup Brown Sugar, Packed
• 2 Tablespoons Butter, Melted And Cooled
• 1/3 cups Sour Cream
• 1-1/2 cup Heavy Cream
• 2 Tablespoons Pumpkin Pie Spice
• 2 teaspoons Vanilla Extract

1. Preheat oven to 450u0b0F.
2. Line a baking sheet with parchment or a silicone baking mat and put the pie plate on it.
3. Put all of the filling ingredients in a stand mixer fitted with a whisk attachment. Blend well, stopping to scrape down the sides of the bowl once or twice. For the pumpkin pie spice, you can add as much or as little as you like. I like mine spicy so I add lots!
4. Tap the mixing bowl against the counter to burst any surface bubbles, and pour the filling into the partially baked and cooled pie crust.
5. Bake for 10 minutes, then reduce the oven temperature to 300u0b0F and continue to bake for 35 to 45 minutes longer, or until fully baked. You can tell it is done if the pie is set along the outer edge, and only a bit jiggly in the center. You can tap the pie dish to gauge its doneness.
6. Transfer the pie to a rack and cool to room temperature.
7. You can then refrigerate it for a few hours, and either eat it cold or serve it at room temperature.
8. Freshly whipped cream with cinnamon goes great with it!

pie crust, eggs, brown sugar, butter, sour cream, heavy cream, pie spice, vanilla

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-2/ (may not work)