| |
|
2 eggs
|
|
1/2 cup packed brown sugar
|
|
1 cup heavy cream
|
|
1 teaspoon ground cinnamon
|
|
2 teaspoons pumpkin pie spice
|
|
dash of salt
|
|
2/3 of a 29-ounce can pumpkin (about 2 cups)
|
|
1/2 of a 14-ounce package refrigerated pie crust (1 crust), baked according to package directions for an 8-inch pie
|
|
whipped cream
|