Pumpkin Pie

1 pre-baked pie crust

2 cups of pumpkin puree
1 cup packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp of salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Preheat oven to 400 (gas mark 6)

Process pumpkin, sugar, spices and salt in blender or food processor until combined. Transfer pumpkin mixture to a 3 qt saucepan. Bring mixture to to a sputtering simmer over medium high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 min.

Whisk heavy cream and milk into the pumpkin mixture and bring to a bare simmer. Process the eggs in the blender until mixed. Temp the eggs with the pumpkin mixture in the blender. Slowly pour warm egg mixture into the remaining pumpkin mixture. Pour the pumpkin custard into the pie shell.

Bake until the filling is puffed, dry looking and lightly cracked around the edges and the center of the pie wiggles like gelatin when shaken. This should take about 25 minutes. Cool at least one hour.

Serve with whipped or extra thick heavy cream (or ice cream!).

Pumpkin Puree

2 medium sized sugar pumpkins
Tin foil
Cooking Spray

Preheat oven to 400(number 6), cut pumpkins in half and scoop out strings and seeds. Line two baking sheets with the tin foil. Spray the foil with the cooking spray and place pumpkin halves on the baking sheet. Roast pumpkins until the meat is soft enough to scoop out with a spoon, about an hour. When pumpkins cook, scoop out the meat and process in a blender or food processor. Add a bit of water if it's too dry but you don't want the pumpkin to be runny at all.

Place in Tupperware and keep refrigerated for a maximum of 3 days.