Pumpkin Pie

 From Delish - skipped the pie crust part using store bought -this is the requested Thanksgiving pie for my daughter- in -law Jaime.

1 (15-oz.) can pumpkin puree

1 1/4 c. heavy cream

3/4 c. packed brown sugar

3 large eggs, beaten

1 tbsp. all-purpose flour

2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving (optional)

1. Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
2. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
3. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º.
4. Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
5. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
6. Serve with whipped cream, if desired.