Classic Pumpkin Pie

###Ingredients
####Crust
* 2 9″ frozen pie shells
####Filling
* 4 eggs
* 28oz pumpkin puree
* 1.5c packed brown sugar
* 1.5c whipping cream
* 2t cinnamon
* 1t ginger
* 1t cloves
* 1t nutmeg
* 1t salt
####Whipped Cream
* 250ml whipping cream
* 1T white sugar*
* 1/2t vanilla extract

###Method
####Blind-bake pie shells
1. Place foil or parchment into each pie shell and fill with dry beans, pasta or other baking weights
2. Bake at 400°F (200°C) for 10 mins
3. Remove foil and weights
4. Bake for another 5–10 mins until golden brown
####Prepare filling
1. Beat eggs in a medium bowl
2. Add the sugar, pumpkin and cream then whisk to combine
3. Add spices and finish whisking
4. Place pre-baked pie shells on a cookie sheet
5. Divide filling evenly between the shells until 75%–90% full
6. Place on middle rack at 350°F for about 1 hour or until knife inserted near centre comes out clean
####Whip cream immediately before serving
1. Pour cream into small bowl
2. Add sugar and vanilla
3. Whip with electric mixer (or whisk if you need a workout)
4. Dollop over slices of pie