Pumpkin Pie

 Store Bought Crust

Filling :

FOR THE FILLING

1 (15-oz.) can pumpkin puree

1 1/4 c. heavy cream

3/4 c. packed brown sugar

3 large eggs, beaten

1 tbsp. all-purpose flour

2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

Whipped cream, for serving (optional)

1. in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
2. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
3. Serve with whipped cream, if desired.