Pumpkin Pie

Ingredients

4 Large Eggs

3 cups Pureed Pumpkin (about 1 med. sugar pumpkin)

1 cup Milk

1 cup Heavy Cream

1/2 cup Granulated Sugar

1/2 cup Packed Light Brown Sugar

1/2 cup Dark Brown Sugar

1/2 cup Molasses

1 teaspoon Ginger

3/4 teaspoon Nutmeg

1/4 teaspoon Cloves

1/4 teaspoon Allspice

3/4 teaspoon Salt

Directions

Position rack in the center of the oven. Preheat oven to 375 degrees.

Prepare a deep dish pie pan with your pie crust. Glaze the crust with an egg yolk. Cook the crust until the glaze is set. You may want to weigh down your crust with parchment paper and pie weights.

Whisk eggs thoroughly in a large bowl.

Whisk in pumpkin puree.

Whisk in remaining ingredients until thoroughly blended. At this point you may want to taste it so see if it needs more molasses, sugar, or spices and adjust to your liking.

Pour the filling into the pan, cover the crust edges to prevent burning. Bake until the center of the filling seems set but bouncy (like gelatin) when the pan is nudged. Usually about 45-60 minutes.

Remove from the oven, place on a cooling rack, and allow to cool completely. Serve at room temp or chilled, with whipped cream. Refrigerate.

Notes

You can replace the milk and heavy cream with 2 cups light cream or evaporated milk.