Makes one 9-inch pie
1 Classic CRISCO Single Crust, chilled
1 cup cooked pureed pumpkin or 1/2 of a 15-ounce can of plain pureed pumpkin
3 large eggs
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup heavy cream
1 teaspoon vanilla extract
1 cup pecan halves
For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake.
Heat the oven to 350°. Combine the pumpkin and eggs in a large bowl and beat until well blended. Add the sugars and mix until well blended.
Add the cinnamon, salt, nutmeg, cloves, ginger, heavy cream, and vanilla extract; mix until well blended. Fold in the pecans.
Pour into the chilled pie crust and bake for about 50 to 60 minutes, until a knife inserted into the center of the pie comes out clean. Remove from the oven and place on a cooling rack.
Allow to cool before serving. Enjoy!