Pumpkin pie

I can't believe we haven't posted this until now! Here's my favorite version: 

• 2 c canned pumpkin or squash puree 
• 1.5 c heavy whipping cream 
• 3/4 c sugar (or honey) 
• 3 large or 4 small eggs 
• generous amounts of: cinnamon, ginger dashes of: cloves, nutmeg, bourbon vanilla, salt 
• pie crust 
• additional whipped cream for topping 

Preheat oven to 425 F / 220 C 

Prepare crust and lay carefully into pie pan. 

Beat all ingredients together in a large bowl, and pour into crust. 

Bake for 15 minutes; reduce heat to 350 F / 175 C and bake for another 40 - 50 minutes, or until center of pie is no longer jiggly and liquid (but before too much browned). 

Completely cool before serving. Serve topped with whipped cream.