Pumpkin Pie

• 1 sugar pumpkin
• 1 cup brown light-brown sugar, packed
• 1 tablespoon cornstarch
• 12 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 18 teaspoon ground cloves
• 1 12 cups fresh pumpkin puree
• 3 large eggs, lightly beaten, plus 1 egg or 3 large glaze
• 1 12 cups evaporated milk
• pate, brisee
• 1 tablespoon heavy cream

1. PUMPKIN PUREE: Preheat oven to 400F Using a sharp paring knife, cut several slits in pumpkin,piercing skin all the way through (this will let the steam escape).
2. Place in a baking dish; pour about 1-inch water in bottom of dish.
3. Bake until skin is easily pierced and inside is very soft, 1 1/4 hours to 1 1/2 hours.
4. Cut off top of pumpkin and scoop out seeds; discard both.
5. Peel, and discard skin.
6. Place pumpkin in th bowl of a food processor; puree until smooth.
7. Store in an airtight container in the refrigerator up to 2 days or in the freezer for up to 1 month.
8. Preheat oven to 425F Line a baking sheet with parchment paper; set aside.
9. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree and 3 eggs.
10. Beat well.
11. Add evaporated milk, and combine.
12. Set aside.
13. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle.
14. Fit pastry into a 12-inch circle.
15. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about 1/2-inch overhang.
16. Pinch to form a decorative edge.
17. If the dough begins to soften, chill for 15 minutes.
18. Make the glaze: Beat the remaining egg, and combine with heavy cream.
19. Brush glaze very lightly on edges of pie shell.
20. Fill pie shell with pumpkin mixture.
21. Transfer to prepared baking sheet.
22. Bake for 10 minutes.
23. Reduce heat to 350F, and continue baking for 30 minutes more.
24. Cool on a wire rack.

sugar, brown lightbrown sugar, cornstarch, salt, ground ginger, ground cinnamon, ground cloves, pumpkin puree, eggs, milk, pate, heavy cream

Taken from www.food.com/recipe/pumpkin-pie-419521 (may not work)