Your favorite pie crust*
2 cups roasted pumpkin purée, homemade or canned*
3 large egg yolks
2 large eggs
1 1/2 cups half and half
6 tbsp raw sugar
6 tbsp dark brown sugar
3/4 tsp sea or kosher salt*
1 tsp ground ginger
1 tsp ground cloves
1 1/2 tsp ground cinnamon
Heat oven to 375°
Prebake your crust in a tart pan with pie weights for 25-30 minutes until light golden brown. Make sure to leave some of the crust hanging over the outside of the pan. The crust will try pull back when baking, the hung over edge and pie weights will secure it.
While crust is baking, whisk all ingredients in a large bowl.
Remove crust and put in freeze to completely cool.
Reduce oven to 325°
Run knife flat across the edge of tart pan to remove excess crust.
Pour creme mixture into crust. Creme should be fill just shy of the top of the pan.
Bake until creme is set and is slightly puffed at edges, 30-35 minutes.
Cool 1 hour, then refrigerate for at least 2 hours before serving.
* What I Use *
I make a sourdough crust with heirloom wheat. Make a bunch at a time and freeze them. Take them out 2 days before to thaw and rise a bit.
I roast our excess pumpkins each year and freeze them in 2 cup servings for pies and soups. Each pumpkin has different level of sweetness, so make sure to use pie pumpkins for this recipe.
W.D. Dickinson Luxury Pie Pumpkin
If you used canned pumpkin, make sure to roast it on a baking sheet at 400° for 20-30 minutes stirring every 5-7 minutes. You want it a little darker and caramelized.
I love unique salts, but you can use just about any salt you like for this receipt except iodized table salt.
Pink Himalayan Salt