Spicy Pumpkin Pie

The last Thanksgiving recipe, doesn't everyone serve Pumpkin Pie?

Yes, it got a rather large crack in the top. Yes, it still tasted marvelous!

Spicy Pumpkin Pie

INGREDIENTS

1 pie crust

Pumpkin Filling:

2 cups (16 oz.) plain pumpkin purée, canned or fresh
1 cup packed dark brown sugar
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. fresh grated nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

DIRECTIONS
Form pie crust to 9" pie pan and cover with foil, and fill with pie weights, bake at 400 for 15 minutes.
Remove foil, bake for additional 8-10 minutes, until crust just barely starts to brown.
While the crust is baking:
Process first 7 ingredients in a food processor fitted with steel blade for 1 minute.
Pour pumpkin mixture into a heavy-bottomed saucepan; bring to a simmer over medium-high heat.
Cook, stirring constantly, about 5 minutes, until mixture gets shiny and thickens.
When the pie crust comes out of oven, whisk heavy cream and milk into pumpkin and bring to a simmer.
Beat eggs in food processor until whites and yolks are mixed.
With motor running, slowly pour in about half of hot pumpkin mixture through the feed tube.
Then stop the food processor and scrape in remaining pumpkin mixture.
Process for 30 seconds.

Pour as much mixture as you can into the pie crust.
Put it into the oven for 5 minutes.
Add any remaining mixture to the pie after the 5 minutes.
Bake about 20-25 more minutes (filling will look dry and puffed and slightly cracked near the edges, it should wiggle a bit like gelatin when you shake it)
Cool for 1 hour on wire rack

Serve with whip cream or ice cream.