Classic Pumpkin Pie

Submitted by: D'Lyn Biggs

1 ¼ cups firmly packed dark brown sugar
1 Tbs. cornstarch
½ tsp. salt
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
2 pre-baked and cooled deep-dish piecrusts

Preheat oven to 375 degrees. In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine.

Pour filling into pre-baked piecrust; bake until center is set, 60-65 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least 2 hours, before serving.