Ingredients

 1 recipe Ultimate Pie Dough

 2 cans (15-oz. each) pure pumpkin
 1 tsp. grated peeled fresh ginger
 1 1/4 c. heavy cream
 1 1/4 c. whole milk
 4 large eggs
 1 c. dark brown sugar
 1/2 c. granulated sugar
 2 tsp. pumpkin pie spice
 1 tsp. salt

 Whipped cream, for garnish (optional)

Directions
1. Preheat oven to 400 degrees F. Place 1 rectangle Ultimate Pie Dough on
lightly floured work surface. Lightly flour dough and roll into 12"-x-10"
rectangle, flouring and scraping as needed to prevent sticking. Gently wrap
dough around rolling pin and transfer to half of 15"-x-10" rimmed baking
sheet, placing 10" side of dough along longest side of pan and allowing
dough to hang over 3 sides. Roll remaining piece dough; place on other half
of baking sheet, overlapping slightly with first piece. Press seam together to
seal. Trim any excess dough, leaving 1/2" overhang if possible. Crimp and
press edges of crust to create even rim, using any trimmed dough to seal
cracks or gaps. Cover with large sheet parchment paper and pie weights or
dried beans. Bake 14 minutes. Remove paper and weights. Bake another 8
to 10 min. or until golden.

2. Meanwhile, in 4-quart saucepan, cook pumpkin and ginger on medium-high

10 minutes, stirring often; remove from heat. Let cool slightly. In medium
bowl, whisk cream, milk, eggs, brown sugar, granulated sugar, pumpkin pie
spice, and 1 teaspoon salt until smooth. Add to pumpkin mixture, whisking
until smooth; pour into pre-baked pie crust. Bake 25 to 30 minutes or until
set. Cool completely before cutting. Cut into 12 to 16 pieces. Serve with
whipped cream, if desired. Pie can be baked, cooled and refrigerated,
uncovered, up to 1 day ahead.

Nutritional Information (per serving): Calories 330; Protein 5g; Carbohydrate 37g; Total
Fat 18g; Saturated Fat 11g; Dietary Fiber 3g; Sodium 225mg.