Makes a single 9" pie

Ingredients

• 1/2 cup (99g) granulated sugar
• 1/2 cup (106) brown sugar, packed
• 1 tbsp flour
• 1/2 tsp salt
• One of the spice mixes(see below) or 2 1/2 tbsp pumpkin pie spice
• 3 large eggs, beaten
• 2 scant cups (425g or ~15oz can) pumpkin purée
• 1 1/4 (283g) light (~15%) cream or evaporated milk
• Single pie crust

Spice Mix

• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground black pepper

Masala Spice mix

• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 1/2 tsp ground coriander
• 1/2 tsp tumeric
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground ground cumin

Instructions

1. Mix together sugars, flour, salt, and spices
2. In a seperate bowl, beat together eggs, pumpkin purée, and cream
3. Whisk the wet ingredients into the dry
   • (Optional) Let sit refridgerated and covered overnight to allow the flavours to blend
4. Pre-heat oven to 400F
5. Roll out pie dough to about 13" and lay it in a lightly-greased 9" pie pan, crimping the edges to allow for extra height
6. Fill pie and and bake for 45-50 minutes. The filling should be set about 2" from the center of the pie, and the rest should set while the pie is cooling. This helps to avoid cracking

• Place the pie on a baking tray to catch any drips during baking

Note: If there is left-over pie filling, it may be baked in ramekins for 25-30 minutes