Pumpkin Pie
About 50 years ago I found this recipe in a book of recipes from famous restaurants. It is the only pumpkin pie recipe I have used since that day. The 4 eggs make it very light. A deep dish crust will hold all the filling.
Pastry for 1 - 9 inch deep dish pie
Chill the crust while mixing the filling.
Preheat oven to 450 F
2 cups or 1 can (14 1/2 ounces) pumpkin
1 cup dark brown sugar
13/4 cups light cream ( I use a 12 ounce can of evaporated skim milk)
4 eggs, lightly beaten
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Mix all together, pour into deep crust, pouring the last of it, with the pie on oven rack to avoid spilling.
Bake on lowest rack of oven for 5 minutes. Lower heat to 350 F and bake 1 hour longer or until knife inserted in the center comes out clean.
Serve with whipped cream.
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