PUMPKIN PIE

Recipe Notes: Another holiday favorite. This is a spicy and delicious pumpkin pie. And it's even better when topped with spiced whipped cream!

Preparation Time: About 1 hour

Quantity: One pie

Source: The Silver Palate Cookbook

Ingredients:

• 3 eggs
• 1/3 c. granulated sugar
• 1/3 c. brown sugar
• 2 c. canned puréed pumpkin
• 1 tsp. ground ginger
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cardamom
• pinch of salt
• 3/4 c. heavy cream
• 3/4 c. half-and-half
• 1 pie crust (store-bought or homemade)
• pecan halves, for garnish

Instructions:

• Preheat oven to 450°F.
• Beat eggs and both sugars together until light. Stir in pumpkin purée, spices, and salt and mix thoroughly. Stir in cream and half-and-half.
• Line a 9-inch pie pan with pie crust; trim and crimp edges. Pour in the filling.
• Bake the pie at 450°F for 8 minutes, then reduce heat to 325°F and bake for another 40 to 45 minutes, or until filling is set (a knife inserted in the center will come out clean).
• Arrange pecan halves decoratively around the edge, pressing them lightly into the warm filling. Arrange another 5 pecans in a flower pattern in the center of the pie. Cool completely before cutting.