Pumpkin Spice Pie

* This recipe was given to me by Robin Davis, food editor at the Columbus Dispatch. I asked for it after she sent me one of the best pumpkin pies I had ever tasted. Happy Thanksgiving!

2/3 cup packed brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) solid pack pumpkin (not pumpkin pie filling)
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust

Set rack at lower third of oven. Place a baking sheet on the rack. Preheat oven to 450 degrees.

Whisk brown sugar, sugar, salt and spices in a large bowl. Add pumpkin and egg. Whisk well. Whisk in cream. Pour mixture into frozen crust.

Place pie on baking sheet in oven. Bake 10 minutes. Reduce oven temperature to 325 degrees.

Bake until sides are puffed and center is just set, about 40 minutes. Cool.

* You can also use a homemade pie crust. Just pop it in the freezer 30 minutes before filling and baking.