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2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin * purée
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1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
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1/2 cup packed dark brown sugar
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1/3 cup white sugar
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1/2 teaspoon salt
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2 eggs plus the whites of a third egg
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2 teaspoons of cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cardamon
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1/2 teaspoon of lemon zest
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1 good crust (see pâte brisée recipe)
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To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.