INGREDIENTS
1 serving
filo dough
30 oz
canned pumpkin
1 1/4 cups
heavy whipping cream
3/4 cup
evaporated milk
6 larges
eggs
2 cups
light brown sugar
2 tsp
ground cinnamon
3/4 tsp
ground ginger
1/2 tsp
ground nutmeg
1 tsp
vanilla extract
3/4 tsp
salt
1 serving
whipped cream
1 serving
caramel topping