Ultimate Pumpkin Pie

1 unbaked pie crust

1 (15 oz.) can pumpkin puree (not pie filling)

½ c. light brown sugar, lightly packed

¼ c. granulated sugar

½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. kosher salt

2 tsp. grated orange zest

3 extra large eggs, lightly beaten

1 c. heavy cream

½ c. whole milk

2 Tbsp. dark rum

Preheat oven to 350 degrees. Put prepared crust into pie pan.

Whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour into pie shell. Bake for 50-60 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean. Cool completely. Serve with whipped cream or Cool-whip.

This recipe is from Ina Garten’s Barefoot Contessa Foolproof.