Holiday Pumpkin Pie

• 2 Honey Maid honey graham pie crusts
• 3 eggs, lightly beaten
• 1 (29 oz.) can pumpkin
• 1 1/2 c. half and half or light cream
• 1/2 c. granulated sugar
• 1/2 c. firmly packed light brown sugar
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. ground ginger
• prepared whipped topping and pecans for garnish

1. Brush crust with some of the beaten egg.
2. Bake at 400u0b0 for 4 minutes.
3. Set aside.
4. In bowl blend pumpkin, remaining eggs, half and half or light cream, granulated sugar, brown sugar, pumpkin pie spice and ginger until smooth.
5. Divide and pour filling into prepared crust.
6. Bake at 400u0b0 for 15 minutes.
7. Reduce temperature to 350u0b0 and continue baking for 40 to 45 minutes or until knife inserted in center comes out clean.
8. Cool completely on wire rack. Garnish with whipped topping and pecan halves, if desired.

honey, eggs, pumpkin, light cream, sugar, brown sugar, pumpkin pie spice, ground ginger, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949048 (may not work)