3 eggs
175 ml brown sugar 3/4 cup
2 mL salt 1/2 tsp
7 ml ginger 1 1/2 tsp
5 ml cinnamon 1 tsp
1 ml mace 1/4 tsp
1 ml nutmeg 1/4 tsp
375 ml cooked pureed pumpkin 1 1/2 cup
175 ml milk 3/4 cup
150 ml half ‘n’ half cream 1/2 cup
25 ml butter, melted 2 tbsp
1 pie shell, unbaked
Beat eggs in large bowl. Add sugar, salt and spices and mix well. Add remaining ingredients and stir to blend. Pour into unbaked pie shell. Bake at 450 F (230 C) for 10 minutes. Reduce heat to 325 F (160 C) and bake 40 to 45 minutes or until knife inserted into centre of pie comes out clean.
To cook pumpkin: Cut pumpkin into manageable size pieces. Remove seeds. Place skin side up on greased baking sheet or roasting pan. Bake pumpkin at 350 F (180 C) for 1 hour or until tender. Cool. Remove pumpkin from skin. Puree in food processor until smooth. Fresh pureed pumpkin may have a more water-like consistency than canned pumpkin. Adjust liquid measures accordingly.
Serves 6