Cinnamon Chip Pumpkin Pie

from the Taste of Home Cooking School

This is so good with the addition of cinnamon chips! They all pretty much sink to the bottom, but it makes a slightly gooey layer at the bottom that is so good!

Ingredients:
15 oz. can of pumpkin or 2 cups fresh
2/3 c. heavy cream
2/3 c. evaporated milk
3 eggs
2/3 c. brown sugar
2 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 tsp. vanilla
1/2 c. cinnamon chips
1 pie crust, pressed into 9" pie plate

Mix all ingredients except cinnamon chips. Whisk until smooth, then fold in chips. Pour into pie shell. Bake 50-60 min. at 375°, until middle does not wobble. Cool on rack. Serve with vanilla ice cream and/or whipped cream.