3 eggs
1/3 c. granulated sugar
1/3 c. brown sugar
2 c. canned pureed pumpkin
2 c. cooked or fresh pumpkin
1 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. cardamom
Pinch of salt
3/4 c. heavy cream
3/4 c. half and half
Your best pie crust
Pecan or walnut halves

Preheat oven to 450 degrees.

Beat eggs and both sugars until light. Stir in pumpkin, spices, salt and mix thoroughly. Stir in cream and half and half.

Line a 10 inch pie pan with crust and crimp the edges. (You can use a 9 inch pie pan but will have a little mix leftover.) Pour mixture into pie pan and bake at 450 degrees for 8 minutes. Turn heat down to 325 degrees and bake for another 40-45 minutes or until knife inserted in center comes out clean.

Arrange nut halves around the edge of pie and in center, pressing lightly into filling. Cool completely before cutting.

Note: Foil can be placed on pie crust edges during baking and removed during last 15 minutes of baking.