I like to make my pumpkin pie with a Graham Cracker crust, as it infuses with the pie mix, to form a caramelized base of extraordinary yumminess. I also like to serve it hot. I know that is not traditional, but it is that much more delicious. You can always have leftovers cold, but serving hot is such a treat.
• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée • 1 (12 oz.) can of evaporated milk • 1 cup raw brown sugar • 1/2 teaspoon salt • 2 eggs plus the yolk of a third egg • 2 teaspoons of cinnamon • 1 teaspoon ground ginger • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground cloves • 1 graham cracker crust
Mix sugars, salt, and spices, in a large bowl.
Beat the eggs and add to the bowl.
Stir in the pumpkin purée.
Stir in cream.
Whisk all together until well incorporated.
Pour into pie shell and bake at 425°F for 15 minutes.
After 15 minutes reduce the temperature to 350°F.
Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
I like to serve piping hot!!
Or you can cool on a wire rack for 2 hours.