Irish Cream Pumpkin Pie

Sorry - but this recipe was terrible.  I think it is because I cut back on the amount of Brown Sugar.  It didn't go well with the Graham Cracker pie crust, which was the only pre-made pie crust I could find.

• 1 pre-made pie crust
• 3 eggs
• 1-1/2 cups canned pumpkin
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup heavy cream
• 1/4 cup Irish Cream liqueur
• Cool-Whip topping

Preheat oven to 350 deg.  Beat pumpkin and eggs until creamy. Beat in brown sugar and cinnamon until smooth.  Add cream and Irish Cream liqueur and beat until thoroughly combined.  Bake for 40-50 minutes or until an inserted knife come out clean (Dexter style).  If crust edges start to get too brown during baking, cover edges with aluminum foil.  Server at room temperature or slightly chilled.