Easy And Really Good Creamy Pumpkin Pie - cooking recipe

Ingredients

2/3 cup light brown sugar, packed
1/2 cup white sugar
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon clove
1/8 teaspoon ginger powder
1 1/2 cups canned pumpkin puree
1 -2 tablespoon light molasses or 1 -2 tablespoon treacle
4 large eggs (if you prefer a denser filling use only 3 eggs)
1 cup whipping cream (unwhipped)
1 (9 inch) frozen store-bought pie crusts

Preparation

Set oven to 450 degrees and place a baking sheet on the oven rack.
In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
Pour into FROZEN pie crust.
Place pie on the HOT baking sheet in the oven.
Bake for 10 minutes.
Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
Cool to room temperature or refrigerate until serving.
Top with whipped cream.