Pumpkin Pie
Yield: 9 inch pie
Ingredients
baked 9 inch pie dough
2 cups pumpkin puree (from 16 ounce can or fresh baked squash)
1 cup sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
⅔ cup milk
⅔ cup heavy cream
4 large eggs, lightly beaten
Preheat oven to 360°F.
Puree pumpkin, sugar, and spices in food processor.
Transfer to pan and cook over medium heat, stirring constantly until mixture thickens and sputters, about 5 minutes.
Whisk in milk and cream; bring to simmer.
Turn off heat, cool mixture, and whisk in eggs.
Pour filling into partially pre-baked pie shell and bake for 30-40 minutes or until filling is lightly cracked around the edges and center jiggles slightly.
Cool for 1 hour before slicing.