Pumpkin Egg Nog Pie

Pumpkin Egg Nog Pie

1 (9-inch) unbaked pie crust
1 (15-ounce) can pumpkin (2-cups)
1 1/2 cups Egg Nog
2 eggs
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon groung ginger
Sweetened Whipped Cream (recipe follows, optional)

Preheat oven to 425°F.

In large bowl, combine all ingredients except pie crust; mix well. Pour into pie crust.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 45 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish with sweetened whipped cream (optional). Store leftovers covered in refrigerator.

Notes: Sweetened Whipped Cream: In small chilled mixer bowl, on high speed, beat 1(1/2 pint) container Whipping Cream to soft peaks. Gradually add 1 to 2 tablespoons sugar and 1/2 to 1 teaspoon vanilla extract, beating until stiff. (Makes about 2 cups)