Creamy Custard Pumpkin Pie

• 1 9 inche pastry pie shell fit into pie pan and chilled while making filling
• 3 large eggs
• 2 cup canned 100% pure Pumpkin
• 1 1/2 cup heavy cream
• 1/3 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp of ground nutmeg and ground allspice and ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 FOR WHIPPED CEAM TOPPING
• 1 cup heavy cream
• 3 tbsp confectioners sugar
• 1/2 tsp vanilla extract
• 1/2 tsp unflavored gelatin
• 1/2 cup crushed gingersnap cookies

1. Preheat oven to 375
2. FOR PIE FILLING
3. Combine all pie ingredients, eggs, pumpkin, cream, sugars, spices,salt and vanilla in a food processor and process until smooth, pour into pie shell bake 35 to 45 minutes or until pie is set and a tooth pick inserted in the center comes out with very little moisture on it
4. Cool on wire rack and when cool, chill
5. FOR TOPPING
6. In a small bowl place 1 tablespoon cold water, add gelatin soften 5 minutes, Heat a small skillet big enough to hold gelatin cup to simmering, add softened gelatin cup and cook just until clear remove from heat.
7. This will stabalize the whipped cream topping when you add it so it will last a few days chilled on pie.
8. In a chilled bowl whip the cup heavy cream until it holds soft peaks, add confectioners sugar and gelatin being sure gelatin is still liquid beat until stiff peaks, add vanilla
9. Top Chilled pie with whipped cream, sprinkle with gingersnap crumbs

pastry pie shell, eggs, heavy cream, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, salt, vanilla, topping, heavy cream, confectioners sugar, vanilla, unflavored gelatin, cookies

Taken from cookpad.com/us/recipes/341610-creamy-custard-pumpkin-pie (may not work)