10-inch prepared pie crust, unbaked
15 oz. can solid-pack pumpkin
3/4 c. brown sugar
2-1/2 t. ground ginger
1 t. ground cinnamon
1/2 t. salt
2/3 c. heavy whipping cream
2/3 c. evaporated milk
1 t. vanilla
3 eggs, lightly beaten
1/2 c. cinnamon chips
whipped Cream or light Cool Whip, optional
If using a ready-made crust, unroll pie crust and roll out a bit to fit your pie plate.
In a large bowl, combine pumpkin, sugar, spices and salt.
Add cream, milk, vanilla and eggs; mix well.
Fold in cinnamon chips. Pour mixture into pie crust.
Bake at 375 degrees (350 if using a glass pie dish) for 50-55 minutes until filling is set.
Remove to wire rack and cool.
Garnish with whipped topping if desired.