oven to 350°F.
In large bowl, beat eggs with brown sugar, heavy cream,
cinnamon, pumpkin pie spice, and salt.
Stir in canned
pumpkin. Pour in
Bake at 350° F for 30-40 minutes.
Filling should jiggle
completely on a rack. (Note - for best results, refrigerate
overnight before serving).
Serve at room temperature with whipped cream.