Pumpkin Pie With Rum and Cream

• 3 large eggs
• 1/2 cup packed, light brown sugar
• 1/2 cup light corn syrup
• 1 1/2 cups heavy cream
• 1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree
• 1 tablespoon dark rum
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 1 10-inch pie shell, partly baked
• Whipped cream

1. Preheat oven to 350 degrees.
2. Whisk the eggs and brown sugar together in a large bowl.
3. Beat in the corn syrup, then stir in the cream, pumpkin and rum.
4. Add the salt, cinnamon and ginger and beat mix until smooth.
5. Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
6. Allow to cool to room temperature and serve with whipped cream.

eggs, light brown sugar, light corn syrup, heavy cream, fresh pumpkin, dark rum, salt, cinnamon, ground ginger, shell, cream

Taken from cooking.nytimes.com/recipes/310 (may not work)