400F/205C
- 2 cups raw pumpkin puree
- 2 eggs (lightly beaten)
- 1/4 cup raw sugar
- 3/4 cup dark brown sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp fresh nutmeg
- 1/2 tsp ginger - I like a bit more
- 1/4 tsp allspice
- pinch black pepper
- 1 cup heavy cream
- 1/3 cup milk
in pie crust.
45 minutes. Generally it is very wobbly. If you like a firmer pie let it go for 10 more minutes. It will also firm up over night. Make in advance! Don't let it crack by overcooking in a dry oven!