- 1 small sugar pie pumpkin or 1 (15-ounce) can pumpkin puree
- 1 cup milk
- 1/2 cup cream
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon clove
- 3 eggs, lightly beaten
- 1 prepared pie crust
Wash pumpkin and cut it in half lengthwise. Remove seeds and strings. Place it on a baking sheet, shell-side up and roast in a 325° F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape pulp from the shell and put it through a ricer, food processor or blender. Measure out 2 cups puree.
Preheat oven to 425° F.
Place 2 cups pumpkin puree in a large mixing bowl. Slowly whisk in milk, cream, sugars, salt and spices and stir until well blended. Whisk in eggs until they are completely incorporated.
Pour custard into pie shell and bake for 15 minutes. Reduce heat to 350° F and bake until a knife inserted into the center comes out clean, about 45 minutes longer.
You can substitute the spices for 1 3/4 teaspoons pumpkin pie spice, if you prefer.
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