Spiced Pumpkin Pie

Step 1

Preheat oven to 350°F. Wash and dry pumpkin. Cut in half horizontally and remove the seeds. Invert the two halves onto a parchment-lined baking sheet. Transfer to oven and roast for 1 hour. Once cooled, scoop out cooked flesh and pulse lightly in food processor. Reserve 2 generous cups. Prepare spices by grinding or grating each one separately. Mix dry spices together with sugars and salt. Set oven temperature to 425°F. Beat eggs and single egg yolk lightly in a large stainless steel bowl. Add puréed pumpkin, sugar, salt and dry spices, mixing well. Add grated ginger and lemon zest and mix again. Slowly add cream and beat using hand mixer on medium setting until ingredients are evenly combined. Pour filling into a prepared pie shell and decorate top with any extra dough, cut into interesting shapes. Transfer to oven and bake for 15 minutes, then reduce heat to 350°F and bake for an additional 50 minutes, turning halfway through. Pie is done when a knife inserted into the centre comes away clean. Cool on wire rack for at least two hours and serve with gourmet ice cream or freshly prepared whipped cream.

Step 2

Preheat oven to 350°F. Wash and dry pumpkin. Cut in half horizontally and remove the seeds. Invert the two halves onto a parchment-lined baking sheet. Transfer to oven and roast for 1 hour. Once cooled, scoop out cooked flesh and pulse lightly in food processor. Reserve 2 generous cups. Prepare spices by grinding or grating each one separately. Mix dry spices together with sugars and salt. Set oven temperature to 425°F. Beat eggs and single egg yolk lightly in a large stainless steel bowl. Add puréed pumpkin, sugar, salt and dry spices, mixing well. Add grated ginger and lemon zest and mix again. Slowly add cream and beat using hand mixer on medium setting until ingredients are evenly combined. Pour filling into a prepared pie shell and decorate top with any extra dough, cut into interesting shapes. Transfer to oven and bake for 15 minutes, then reduce heat to 350°F and bake for an additional 50 minutes, turning halfway through. Pie is done when a knife inserted into the centre comes away clean. Cool on wire rack for at least two hours and serve with gourmet ice cream or freshly prepared whipped cream.