Wanda'S Pumpkin Pie From Chatelaine Magazine - cooking recipe

Ingredients

2 pie crusts, 9-inch
5 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon salt
28 ounces pumpkin puree (not pie filling)
1 1/4 cups milk
1 cup whipping cream
1/2 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
peanut brittle, pieces (optional) or crushed gingersnap cookie (optional)

Preparation

Position rack on bottom shelf in oven. Preheat oven to 350F (180C). Remove store-bought frozen pie shells from freezer and place on a baking sheet. Thaw at room temperature about 10 minutes. Or place homemade shells on a baking sheet.
Meanwhile, in a large bowl, whisk eggs. Whisk in brown and granulated sugars, cinnamon, nutmeg, ginger, cloves and salt. Whisk in pumpkin until blended, then whisk in milk and 1 cup (250 mL) whipping cream until thoroughly mixed. Pour into pie shells, then smooth tops. Bake on bottom rack of preheated 350F (180C) oven until filling is just set in centre when jiggled, 55 to 60 minutes. Remove from oven to a rack. Let stand 10 minutes before serving. Delicious warm or at room temperature. If making ahead, leave on racks until cooled to room temperature, about 1 hour. Then loosely cover with plastic wrap and refrigerate. Pies will keep well overnight.
For topping, just before serving, pour 1/2 cup (125 mL) whipping cream into a medium-size bowl. Add 2 tbsp (30 mL) sugar and vanilla. Using an electric mixer on high speed, beat until soft peaks form when beaters are lifted. Spoon dollops of cream over pie. Top with pieces of peanut brittle or crushed gingersnap cookies.