Pumpkin and Walnut Pie

• Pastry for a 1-crust, 10-inch pie (see recipe)
• 1 1/2 cups pumpkin, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt, optional
• 1 teaspoon grated fresh ginger or half that amount ground
• 1/4 teaspoon nutmeg
• 3 eggs
• 1 1/4 cups milk
• 3/4 cup heavy cream
• 3/4 cup toasted walnut pieces, preferably black walnuts

1. Line 10-inch plate with pastry.
2. Trim off excess around edge.
3. In mixing bowl, combine pumpkin, sugar, salt and spices.
4. Preheat oven to 425 degrees.
5. Add eggs, milk and cream to mixture.
6. Blend well and stir in walnuts.
7. Pour mixture into pie plate and bake for 15 minutes.
8. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer or until set.

pastry, pumpkin, sugar, salt, ginger, nutmeg, eggs, milk, heavy cream, toasted walnut pieces

Taken from cooking.nytimes.com/recipes/116 (may not work)