3 eggs
1 can (1 lb.) pumpkin
1/2 c. light brown sugar, packed
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
3/4 c. milk
1/2 c. whipping cream
2 (9 inch) unbaked pie shell or 1 (10 inch) pie crust
Whipped cream lattice

Preheat oven to 350 degrees. In large bowl beat eggs slightly. Add pumpkin, sugars, spices, salt; beat until well blended. Slowly add milk and cream. Pour into shell; bake 60 to 70 minutes (less if making 2 small pies) or until knife inserted in center comes out clean. Cool on rack just before serving, decorate pie with whipped-cream lattice. Makes 6 to 8 servings.

WHIPPED-CREAM LATTICE:

1/2 c. heavy cream
1 tbsp. confectioners' sugar
1/4 tsp. vanilla extract

Whip cream with sugar and vanilla until stiff. Using cream in pastry bag with number 3 (large rosette) decorating tip, pipe cream in lattice design over top of pumpkin pie.