Topped With a Twist

• 4 eggs
• 4 cups cooked or canned pumpkin puree
• 1/2 cup brown sugar
• 1 cup white sugar
• Goodly dash of vanilla
• 2 teaspoons ground cinnamon
• 1/2 teaspoon good-quality ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon good-quality ground cloves
• 1 teaspoon salt
• 3 cups heavy cream
• 1/4 cup dark rum or good bourbon, or vanilla to taste
• Two nine-inch unbaked pie shells

1. Preheat the oven to 350 degrees.
2. Lightly beat the eggs in a large mixing bowl.
3. Add the pumpkin, the sugars and the vanilla, and mix well.
4. Add the spices and the salt, and blend.
5. Add the cream and the rum or bourbon, and blend well.
6. Pour into the two unbaked pie shells.
7. Bake for about one hour or until a silver knife inserted in the center comes out clean.
8. Serve, cold or at room temperature, with sweetened whipped cream laced with rum, bourbon or vanilla.

eggs, pumpkin puree, brown sugar, white sugar, vanilla, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, heavy cream, dark rum

Taken from cooking.nytimes.com/recipes/862 (may not work)