Perfect Pumpkin Pie

• 1 double crust pie crust
• 2 eggs
• 1 (14 ounce) can pumpkin
• 34 cup brown sugar
• 1 teaspoon cinnamon
• 12 teaspoon ginger
• 12 teaspoon allspice
• 12 teaspoon nutmeg
• 12 teaspoon salt
• 1 13 cups light cream

1. On a lightly floured surface, roll out half the dough and line a 9 pie plate.
2. Set aside.
3. Roll out remaining dough and cut small maple leaf shapes with cookie cutter.
4. Refrigerate 30 minutes, both crust and cut outs.
5. In medium bowl, beat eggs lightly, add pumpkin, sugar, spices and salt; mix well.
6. Blend in cream.
7. Pour mixture in prepared pie shell.
8. Bake pie and cut outs 15 minutes in a preheated 425F oven.
9. Remove cut-outs, reduce heat to 350F and bake 45 minutes more or until knife inserted in filling comes out clean.
10. Let cool and garnish with cut-outs.
11. Serve with whipped cream.
12. We always pour some corn syrup on our pumpkin pie.

crust pie crust, eggs, pumpkin, brown sugar, cinnamon, ginger, allspice, nutmeg, salt, light cream

Taken from www.food.com/recipe/perfect-pumpkin-pie-329987 (may not work)