- 1 (29 ounce) can pumpkin (or fresh cooked equivalent)
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/4 teaspoon ground cloves
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 4 well beaten eggs
- 1 cup condensed milk
- 1 cup heavy cream
- 1 unbaked pie crust (see recipe below)
Combine the condensed milk and the heavy cream in a small saucepan.
Heat the milks to the scalding point.
Add scalded milks to the other ingredients, mixing well.
Pour equally into the UNBAKED pie crust.
Bake 350 degrees for about 1 hour.
Pie is done when a knife inserted into the middle comes out clean.
Top with desired topping.
For the pie crust, you will need:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated white sugar
- 1/2 cup unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
- 1/8 to 1/4 cup ice water
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a circle. Fold the dough in half and gently transfer to a pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.