The Ultimate Pumpkin Pie

• 3/4 cup sugar
• 1 tablespoon brown sugar packed
• 2 teaspoons cinnamon
• 3/4 teaspoon ginger ground
• 1/4 teaspoon salt
• 1 cup pumpkin
• 3/4 cup heavy whipping cream
• 1/2 cup sour cream
• 3 large eggs beaten to blend
• 1/4 cup apricot preserves (jam) optional
• 1 each pie shell (9 inch) 9 inch, prepared, crust of choice

1. Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend.
2. Add whipping cream, sour cream and beaten eggs.
3. Pour into 9 inch crust.
4. Bake at 325F (160C) 55- 60 minutes until edges puff and center is almost set.
5. Note; put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.
6. Opitional; Apricot preserve pie.
7. Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust.
8. and bake as directed.
9. The apricot and pumpkin combination is absolutely delicious.

sugar, brown sugar, cinnamon, ginger ground, salt, pumpkin, heavy whipping cream, sour cream, eggs, apricot preserves, pie shell

Taken from recipeland.com/recipe/v/the-ultimate-pumpkin-pie-5821 (may not work)