My New and Improved Pumpkin Pie

When it came time to make a pumpkin pie for Thanksgiving this year I decided that the time had come to improve on my mother's recipe that I had been using for years. I don't like using evaporated milk like she always did and I wanted to up the spice a bit. I ended up combining recipes from Cooks Illustrated Magazine's cookbook and the Simply Recipes Blog, plus a bit of variation of my own.

Pumpkin Pie

single pie crust, partially baked if you like

1 cup dark brown sugar

2 tsp ground ginger

2 tsp cinnamon

1 tsp freshly grated nutmeg

1/4 tsp ground cloves

1/2 tsp salt

3 large eggs

1 1/2 cups heavy cream

2 cups pumpkin puree (16 oz)

Whisk together the dry ingredients in a bowl. Beat the eggs in another bowl. Stir in the cream to the eggs and then the pumpkin. Stir in the dry ingredients. Pour filling into crust and bake in a preheated oven at 400º 45 to 50 minutes, until the filling is set 2" from edge. The center should still be wobbly. Remove from oven and cool on a rack. The center will finish cooking as the pie sits.