Pumpkin Pie

It's just not Thanksgiving without pumpkin pie.  The turkey I can take or leave (and these year, I am leaving), but the pie is nonnegotiable.  If you have room for two pies, apple is a welcome addition, but if I can only have one, pumpkin it is.

A few years ago, I started roasting my own pumpkin instead of using the canned stuff.  I cannot stress how much difference this makes.  There are some foods that are not worth the time and effort, but this is not one of them.  Sure, canned pumpkin makes a fine pumpkin pie.  But roasting a pumpkin is simple, makes your house smell delicious before you even start on the pie, and your dessert will be the one people cannot stop talking about.

I've never seen anyone turn down a slice of pumpkin pie, from a can or otherwise, but the flavor in this one is somehow richer, and it's definitely the one I prefer.  Plus you have pumpkin seeds to munch on while you do your other cooking, so really you have no excuse.  Carving a pumpkin isn't just for Halloween anymore.

Pumpkin pieMakes one pie

1 small sugar pumpkin
oil for baking sheet
1/2 c dark brown sugar
1/3 c sugar
1/2 t salt
2 t cinnamon
1 t ground ginger
1/2 t nutmeg
1/2 t cloves
lemon zest of 1 lemon
2 whole eggs plus 1 egg yolk
1/2 c heavy cream
1 crust (see my recipe here )

Preheat the oven to 350 degrees.  Cut your pumpkin in half.  Cut own the stem, and scoop out all the seeds.  Lay pumpkin cut side down on an oiled baking sheet.  Roast for an hour to an hour and a half, whenever a fork easily pierces the skin.  Let cool, and scoop out pulp.  Run it through a blender or food processor.  Turn oven up to 425 degrees.

Mix sugars, salt, spices, and lemon zest in a large bowl.  Beat in the eggs, and then add the pumpkin puree.  Stir in cream, and stir until every thing is combined.

Roll your crust out and press into a pie pan.  Pour in filling, and bake for 15 minutes.  Reduce oven temperature to 350 degrees, and bake for another 40-50 minutes or until set.

Cool before serving.