Blend together eggs and pumpkin. Stir in sugar, salt, cinnamon, ginger and cloves. Blend in cream. Turn into pie shell. Bake in 400 degree oven 45-55 minutes until knife inserted halfway between center and edge of pie comes out clean. Cool on rack
Carmelized pecan topped- Combine 3 tbl soft butter or margarine, 2/3 c brown sugar and 2/3 c coarsely chopped pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully! If cooked too long it will burn syrupy. Cool.
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