This looks like a beauty, Ginny - dark, smooth and most certainly tasty.
Ingredients
- 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
- 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
-
1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
- 1 good crust (see pâte brisée recipe)
* To make pumpkin purée from a sugar pumpkin: start with a
small-medium sugar pumpkin, cut out the stem and scrape out the
insides, discard (save the seeds,
of course). Cut into sections and steam in a saucepan with a couple
inches of water at the bottom, until soft. Scoop out the pulp from the
skin. Or you can bake whole or halved in a 350°F oven until fork
tender. Optional - put pulp through a food mill or chinois to make
extra smooth.
Method
1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large
bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée.
Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After
15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or
until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.
Suzanne's Old Fashioned Pumpkin Pie Recipe (from simplyrecipes.com)