BORDEN'S PUMPKIN EGG NOG PIE

1 (16-ounces) can pumpkin
1 1/2 cups Borden Egg Nog
2 eggs
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
1 (9-inch) unbaked pastry shell
Sweetened Whipped Cream (recipe follows)

Preheat oven to 425 degrees F.

In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell.

Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 45 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool.

Garnish with Sweetened Whipped Cream. Refrigerate leftovers.

SWEETENED WHIPPED CREAM

1 (1/2 pint) container heavy (whipping) cream
1 to 2 tablespoons sugar
1/2 to 1 teaspoon vanilla extract

In small chilled mixed bowl, on high speed, beat whipping cream to soft peaks. Gradually add sugar and vanilla extract, beating until stiff.

Makes about 2 cups
Source: Borden