I'm not usually a big fan of pumpkin, but this pie is smooth, creamy and not overly sweet.
1 (15oz) of pumpkin puree 1/4 cup of brown sugar 1 teaspoon of ground cinnamon 1/4 teaspoon of ground nutmeg 1/4 teaspoon of ground ginger 1/4 teaspoon of ground cloves 2 (9 inch) graham cracker crusts 1 teaspoon of salt 1/2 a cup of melted butter 1 teaspoon of vanilla 2 eggs beaten 1/4 cup of heavy cream 1 (14oz.) can of sweetened condensed milk Preheat the oven to 375 Degrees F In a large bowl, combine brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. In a medium bowl, mix the butter, vanilla, eggs, heavy cream, and sweet condensed milk. Add the wet ingredients to the dry. Whisk until the lumps are gone Pour into the crusts and bake for 30-45 minutes, or set in the middle.