Pumpkin Pie - cooking recipe

Ingredients

1 unbaked 9-inch deep dish pie pastry
1 3/4 cups canned pumpkin
1 -2 teaspoon vanilla
1 3/4 cups sweetened condensed milk
2 large eggs, lightly beaten
2/3 cup light brown sugar, packed
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon clove
whipped cream

Preparation

Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
Transfer to prepared pie shell.
Place the pie plate on a baking sheet.
Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
Dollup each slice with whipped cream.