Dough for a 10-inch pie crustIf you use a 9-inch crust, you will have leftover filling. Pour it into a greased Pyrex custard cup and bake a nice little crustless snack for later.
1-2pie pumpkins (the small ones, about 12" in diameter)You'll probably need only one, but it's best to get two so you're sure to have enough puree.
3eggs
2/3c.cup brown sugar
1/3c.white sugar
2cupsof the fresh pumpkin puree
1tsp.ground ginger
1 1/2tsp.cinnamon
1/2tsp.ground cloves
1/2tsp.ground allspice
1/4tsp.cardamom
Pinchnutmeg
A couple generous pinches of Kosher salt
3/4c.heavy cream
3/4c.half and half
Instructions
Preheat the oven to 350. Cut the pumpkins in half. Scrape out the gooey seedy stuff. Place them on a baking sheet, cut side down. Roast for about an hour. Take them out of the oven.
When the pumpkins are cool, scrape the flesh out of the tough skin. Puree the flesh in a food processor. You might have more than the 2 cups you need for this recipe. If you do, you can freeze it in Ziploc bags.
In a large bowl, beat the eggs and sugars together.
Stir in the 2 cups of pumpkin puree, the spices, cream and half-and-half. Chill while crust is par-baking.
Roll out dough. Ease into 10-inch pie pan. Trim and crimp. Freeze while oven is preheating.
Preheat oven to 425. Line dough with parchment and dried beans or pie weights. Bake for 15 minutes at 425. Remove parchment and beans. Bake 4-5 minutes more.
Turn oven down to 325.
Retrieve the filling from the refrigerator. Slide out the oven rack with your pie crust on it, and ease the pie pan to the front edge of the rack. Pour in the filling, and ease the pie back into the center of the rack. Slide the rack back into place.
Bake for about 50-55 minutes, until the center is just set, but still jiggles slightly. It will set fully as it cools on a baking rack.