2 cups of pumpkin pulp purée from a sugar pumpkin
1 cup heavy cream
1/2 cup sugar (brown or white)
1/2 teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1 good pie crust
3/4 cup chopped pecans (optional)
* *To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the stringy insides, discard (save the seeds, of course). Bake halved (cut side down) in a 350°F oven until fork tender (add a little oil to the cut edge to prevent burning).
1. Preheat oven to 425°F.
2. Mix sugars, salt, and spices, in a cuisinart. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. Real Smooth!
3. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F (if adding chopped pecans, sprinkle them over the top of pie now). Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4. Cool for 2 hours.
Serve with whipped cream. Serves 8.