19"bought pie crust, standard size, not deep dish bake according to instructions for adding fillings to the crust so the crust doesn't become soggy (blind-bake)
1cupheavy whipping cream
½teaspoonground gingercan also use 2 tablespoons chopped crystallized ginger if you love ginger!
Dash of nutmeg
3 tablespoonscognac or bourbon can be used if you want to add some zing!add it with the rest of the ingredients in step 2
Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F
In a large mixing bowl, lightly beat eggs. Add heavy cream, salt, sugar, cinnamon, ginger, nutmeg, and pumpkin. Mix well and carefully pour mixture into baked pastry shell.
Bake in preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 1 hour to 1 hour 15 minutes or until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream.
Store leftovers covered in refrigerator.
Pie crust should be thawed if using a frozen crust before blind-baking.