2 cups of pumpkin pulp purée from a sugar pumpkin (recipe below), or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust
To make pumpkin purée from a sugar pumpkin:
Start with a small to medium size sugar pumpkin.
Cut out the stem and scrape out the insides. Discard (save the seeds to roast or plant more pumpkins of course).
Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.
Scoop out the pulp from the skin.
Optional: put pulp through a food mill or chinois to make extra smooth.
Preheat oven to 425°F.
Mix sugars, salt, spices, and lemon zest in a large bowl.
Beat the eggs and add to the bowl.
Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 425°F for 15 minutes.
After 15 minutes reduce the temperature to 350°F. Bake 40–50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
Serve with fresh whipped cream.
For more recipes from Jeff Tracy the Cowboy Cook, visit www.thecowboycook.com