Title: The ultimate pumpkin pie
 Categories: Pies, Dessert
      Yield: 6 Servings
 
    3/4 c  Sugar
      1 tb Packed golden brown sugar
      2 ts Cinnamon
    3/4 ts Ground ginger
    1/4 ts Salt
      1 c  Pumpkin (16oz)
    3/4 c  Whipping cream
    1/2 c  Sour cream
      3 lg Eggs (beaten to blend)
           Optional but super
    1/4 c  Apricot preserves
 
  Directions prepare 9 in single pie crust of choice.
  
  Filling mix first 6 ingredients together using a whisk to remove all
  lumps and thoroughly blend., add whipping cream, sour cream and
  beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes
  until edges puff and center is almost set. Note; I put a ring of foil
  around crust edge to prevent over browning the last 15 minutes of
  baking.
  
  Opitional; Apricot preserve pie... Spread apricot preserves over
  bottom of 9 inch pie crust then pour prepared filling into the pie
  crust. and bake as directed.  The apricot and pumpkin combination is
  absolutely delicious. Submitted by marina