3/4 c. light brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. heavy cream or evaporated milk, undiluted
5 eggs
1/2 tsp. ginger
1/8 tsp. cloves
1 can pumpkin or 2 c. cooked pumpkin

TOPPING:

3/4 c. heavy cream, well chilled
2 tbsp. confectioners' sugar

1. Make pastry, roll into 12" circle. Trim evenly. Place in 9" pie plate. Fold edge under to build up all around. Make scalloped edge. Refrigerate pastry about 30 minutes. Meanwhile preheat oven to 450 degrees.

2. Prick entire surface of unbaked pie shell with fork. Bake 10 to 12 minutes or until golden. Cool and make filling. Set oven at 350 degrees. Butter inside of 9" pie plate.

3. In large bowl combine filling ingredients. Beat with beater until smooth. Pour 1 1/2 cups of filling into 2 cup measure. Pour rest of filling into buttered pie plate set in a large, shallow pan. Place in oven; add reserved filling. Pour water around pie plate to measure 1/2". Bake 50 minutes or until tip of knife inserted near center comes out clean.

4. Cool on wire rack. Chill about 4 hours. Several hours before serving, with spatula, loosen custard all around edge and underneath, shaking to loosen. Holding custard above rim of pie shell, slip filling into shell. Decorate around rim of custard with whipped cream. Refrigerate. Makes 8 servings.

TOPPING: Whip well chilled heavy cream with confectioners' sugar. Top with walnuts (optional).