Pumpkin Pie With Ginger Topped Whipped Cream - cooking recipe

Ingredients

1 (2 count) package Pillsbury ready made pie dough
4 cups pumpkin puree
12 ounces evaporated milk
4 eggs, mixed
1 cup brown sugar
2 tablespoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon clove
10 ounces whipped cream
1 -2 ounce candied ginger, diced

Preparation

Preheat oven to 425 degrees.
Roll out pie dough and line 2 large pie plates.
Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
Pour into crust.
Bake in preheated oven at 425\u00b0F for for 15 minutes.
Lower temperature to 325\u00b0F and bake for 45 more minutes, or until set.
Cool pies. Top with cream and sprinkle ginger over cream.