Ingredients
1 can (15 oz)pumpkin puree
2/3 cup heavy cream
3/4 cup natural cane turbinado sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of cloves
1/4 tsp. salt
2 eggs
1 8" homade pie crust
Preparation
1.preheat oven to 325 f. 2. in a large mixing bowl,(do not do this in a eletric mixer)coumbine and mix all ingredints. 3.pour the pumpkin mixture into unbaked pie shell. 4.bake at 325 f. for about an hour. refrigerate leftovers
