Richard'S Pumpkin Pie

• Nonstick vegetable oil spray
• 1 Butter Pie Crust dough disk
• 2 cups pure pumpkin
• 3/4 cup (packed) golden brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• Pinch of ground cloves
• 3 large eggs
• 1 1/2 cups heavy whipping cream

1. Position rack in bottom third of oven; preheat to 375u0b0F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350u0b0F. Reposition oven rack to center.
2. Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer.
3. Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.

vegetable oil spray, butter, pumpkin, golden brown sugar, ground cinnamon, ground ginger, freshly grated nutmeg, salt, ground cloves, eggs, heavy whipping cream

Taken from www.epicurious.com/recipes/member/views/richards-pumpkin-pie-51258801 (may not work)