Pumpkin Pie With Ginger

• 3 whole eggs
• 2 egg yolks
• 1 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 18 ounces milk
• 2 23 cups plain canned pumpkin puree
• 1 baked 12-inch pie shell (see recipe)
• 1/2 pint heavy cream
• Candied ginger, finely cut

1. Heat oven to 375 degrees.
2. Beat whole eggs and yolks lightly.
3. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended.
4. Stir in the pumpkin.
5. Pour into prebaked pie shell.
6. Bake about 1 hour, until a toothpick inserted in center comes out clean.
7. Do not jiggle.
8. Cool pie on wire rack, then chill.
9. To serve, whip cream and pipe around edge of pie; decorate with candied ginger.

eggs, egg yolks, sugar, salt, ground cinnamon, ground ginger, ground cloves, milk, pumpkin puree, shell, heavy cream, candied ginger

Taken from cooking.nytimes.com/recipes/213 (may not work)