Pumpkin Pie

• 2 cups canned or fresh pumpkin puree
• 1 tablespoon crystallized ginger
• 1 1/4 cups half-and-half
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2/3 cup (packed) light-brown sugar
• 3 large eggs, lightly beaten
• 2 large egg yolks, lightly beaten
• 1/8 teaspoon ground white pepper
• 1 prepared pie shell (9-inch), chilled
• Sweetened whipped cream (optional)

1. 1.
2. Preheat the oven to 425F.
3. 2.
4. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes.
5. Transfer to a bowl; whisk in the next eight ingredients until well blended.
6. Reserve.
7. 3.Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust.
8. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes.
9. Remove the foil; bake 5 minutes more.
10. Remove shell from oven.
11. Reduce the oven temperature to 350F.
12. 4.Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes.
13. Cool on a rack.
14. Serve dolloped with sweetened whipped cream, if desired.

pumpkin puree, ginger, ground cinnamon, ground nutmeg, ground cloves, salt, lightbrown sugar, eggs, egg yolks, ground white pepper, shell, whipped cream

Taken from www.epicurious.com/recipes/food/views/pumpkin-pie-107553 (may not work)