Classic Pumpkin Pie - Jeanne Shields

2 cups sugar pumpkin or squash pulp puree*
1 1/2 cups heavy cream or evaporated milk
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp. salt
2 eggs plus the yolk of one more egg
2 tsp. cinnamon
1/2 tst. ginger
1/4 tsp nutmeg
1/4 tsp. cloves

* To make puree from a sugar pumpkin: start with a small-medium sugar pumpkin or two acorn squash. Cut out the stem and scrape out the insides. Discard (of course). Cut the pumpkin/squash in half and lay cut side down on a rimmed baking sheet lined with foil. Bake at 350 degrees until fork tender (about 1 1/2 hours). Remove from oven and cool. When cool enough, scoop out the pulp. Process in a food processor.

1. Preheat oven to 425 F.
2. Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk until well mixed.

3. Pour into pie shell and bake at 425 for 15 minutes. After 15 minutes, reduce the temperature to 350 and bake for 40-50 minutes (or until knife comes out clean).

Cool and serve with whipped cream or vanilla ice cream..