Pumpkin Cream Pie

Pumpkin Cream Pie, modified slightly from this recipe:
http://www.marthastewart.com/recipe/pumpkin-cream-pie

Ingredients:
1 pre-made graham cracker crust
1 can (15 ounces) pure pumpkin puree
2 large eggs
3/4 cup packed brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream

Directions:
Preheat oven to 375 degrees.
Make filling: In a medium bowl, whisk together eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream; whisk in pumpkin puree. Pour mixture into crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 55 minutes.

[The first time I made this pie the crust was overcooked, so I reduced the time and temp from the original recipe, and now I place the pie crust pan inside another pie pan. The pie filling is more than enough to fill the crust, so I just fill a ramekin with the extra and bake it alongside the pie, for a little chef's treat.]

Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
Top individual slices with whipped cream or Cool Whip.

I like this recipe because it's creamier than traditional pumpkin pie. I also appreciate that I only get one bowl, a whisk, a measuring cup, and a measuring spoon dirty.

This can easily be made gluten-free by getting a gf pie crust or by making a crust from gf graham crackers.

Note: if you buy the Keebler "Ready Crust" Graham Pie Crust labeled "2 Extra Servings than Original Ready Crust" you will be able to pour all of the pie filling into the crust with none leftover for the "chef's treat". KEEWERD