Ingredients:

• 1 refrigerated pie crust dough (from 15 oz. pkg)
• 1 can (15 oz.) 100% pure pumpkin
• 1 cup (8 oz.) heavy cream
• 1/2 cup (4 oz.) Better’n Eggs®
• 3/4 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. Heat oven to 375°F. Line 9-inch glass pie plate with pie crust, crimping edges decoratively. Line inside of pie crust with aluminum foil and pie weights (or dried beans). Bake crust for 8 to 10 minutes or until the bottom crust looks dry.

2. In large bowl stir together all remaining ingredients; mix until smooth. Pour into pre-baked pie crust.

3. Reduce oven temperature to 350°F. Bake pie for 50 to 55 minutes or until center is soft but set*. If necessary, cover crust during baking to prevent over browning. Cool completely before serving.

* Tip: Pie is done when the center moves only slightly when pan is shaken.