for this recipe Pumpkin Pie
|1 package||Shirriff Pie Crust|
|3 - 5 tbsp||cold water|
|2 cup||pumpkin puree , fresh or canned|
|¾ cup||brown sugar , packed|
|½ cup||whipping cream|
|½ tsp||ground ginger|
|¼ tsp||ground cloves|
Preheat oven to 425°F/220°C.
In a large bowl, whisk eggs. Add all remaining ingredients and whisk until smooth. Let filling sit at room temperature. Prepare the pie crust as instructed on the package. Fit one dough into the pie plate. Reserve the second dough for another pie.
Pour the filling evenly into the pie crust. Bake for about 40-45 minutes. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 2-3 hours before serving.