Halloween Pumpkin Pie

Ingredients

• 1 1/2 cups pumpkin puree (canned)
• 2 large eggs
• 2 each egg yolks
• 23 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon ground
• 1/4 teaspoon ginger
• 1 teaspoon ginger root
• 1/4 teaspoon nutmeg freshly grated
• 1 1/4 cups light cream (half&half)
• 1 cup flour
• all-purpose
• 3 tablespoons sugar
• 1/4 teaspoon baking powder
• 1 dash salt
• 1/4 cup butter
• cut in 12 - pieces
• cold
• 1 each eggs large

Instructions

1. Put canned pumpkin into bowl.
2. Whisk in eggs and yolks.
3. Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition.
4. Pour filling into prepared Pie Crust.
5. Bake at 350F (180C) on lowest oven rack until crust is baked through and filling is set, about 1 hour.
6. Cool pie on rack.
7. If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate.
8. Serve with whipped cream if desired.
9. PIE CRUST:
10. Pulse flour, sugar, baking powder and salt in food processor once or twice to mix.
11. Add butter and pulse until mixture is powdery.
12. Add egg and continue to pulse until dough forms ball.
13. May be wrapped in plastic wrap and chilled until baking time.
14. When ready to assemble pie, remove dough from refrigerator and unwrap.
15. Lightly flour work surface and dough.
16. Roll out into 12 inch disk.
17. Fold dough in half and ease into 9 inch pie pan.
18. Unfold dough and press firmly into pan.
19. Trim away all but 1/2 excess dough at edge of pan.
20. Fold dough under and flute edge.