1 small pie pumpkin
1 teaspoon ground ginger
1.5 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
pinch white pepper
3 eggs, lightly beaten
1 egg yolk
1/3 cup brown sugar
1/3 cup granulated sugar
1 cup half & half
1/3 cup half and half
1/3 cup heavy whipping cream
9” unbaked pie crust
Preheat the oven to 350˚. Cut the pumpkin in half
lengthwise and scoop out the seeds. Place cut side
down on a cookie sheet and bake for 45 minutes or
until the pumpkin flesh is very soft. Scoop out the
flesh into a bowl and measure out 2 cups. Reserve
leftover pumpkin for another purpose.
Stir together pumpkin flesh, all spices, and salt and
pepper until pumpkin has turned a darker shade.
Whisk in eggs and egg yolk into mixture. Beat in both
sugars. Slowly add half & half and heavy whipping
cream to pumpkin mixture and stir until incorporated
and mixture looks uniform.
Pour pumpkin mixture into pie crust and bake at 350˚
for about 50 minutes or until a knife, put in halfway
between the center and the edge of the pie, comes
out clean. The filling will finish cooking after you take
it out of the oven.
Let pie cool completely. Serve with a dollop of
whipped crean and enjoy!