1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger -=OR=-
1 teaspoon Fresh ginger root — fine grnd
1/4 teaspoon Nutmeg — freshly grated
1 1/4 cups Half & half
—–PIE CRUST—– 1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder
ds Salt 1/4 c Unsalted butter; cut in 12 – pieces, cold 1 lg Egg Put canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on lowest oven rack until crust is baked through and filling is set, about 1 hour. Cool pie on rack. If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate. Makes 8 servings.
PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once or twice to mix. Add butter and pulse until mixture is powdery. Add egg and continue to pulse until dough forms ball. May be wrapped in plastic wrap and chilled until baking time. When ready to assemble pie, remove dough from refrigerator and unwrap. Lightly flour work surface and dough. Roll out into 12″ disk. Fold dough in half and ease into 9″ pie pan. Unfold dough and press firmly into pan. Trim away all but 1/2″ excess dough at edge of pan. Fold dough under and flute edge.