1 refrigerated ready-to-use packaged pie crust

Filling:
15-ounce can solid-pack pumpkin
3/4 cup packed light brown sugar
1 1/2 cups half-and-half
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Heat oven to 425 degrees. Fit pie crust into a 9-inch pie plate. Turn crust under and flute or crimp. Bake 3 to 5 minutes, until dough looks dry. Place on wire rack.

Stir filling ingredients together in large bowl; whisk to blend eggs. Pour into crust. Bake 15 minutes at 425 degrees.
Reduce temperature to 35 9degrees; bake 40 to 50 minutes more, until knife inserted near center comes out clean. Remove to rack to cool. Serves 8.

Bourbon cream: Beat 1 cup heavy (whipping) cream with 3 tablespoons packed light-brown sugar and 1 to 2 tablespoons
bourbon whiskey or 1 teaspoon grated orange peel until soft peaks form when beaters are lifted.

- From Woman's Day Holidays.