Pumpkin Pie

Preheat your oven to 425 degrees F.

Lightly grease a pie plate and set aside.

Roll out your pie dough to the pie plate and shape crust to fit size of your pie plate.

Carefully transfer the dough to your pie plate.

Make the filling by beating eggs in a large bowl.

Whisk in the pumpkin, cream and vanilla extract until combined.

Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.

Pour the filling into the unbaked pie crust and cover the crust with a pastry shield.

Bake for 15 minutes at 425 degrees F.

Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours. Serve will a dollop with homemade whipped cream.