Pumpkin Pie

courtesy of epicurious.com.

1 disk of American Pie Dough for Fruit Pies

1 15-oz. can of pure pumkin
3/4 cup packed light/golden brown sugar
3/4 tsp ground cinnamon
3/4 ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp salt
pinch of ground cloves (about three)
3 large eggs
1 1/4 cups heavy whipping cream

Preheat the oven to 375 degrees. Grease a 9-inch glass pie dish.

Puree pumpkin in food processor. Add the brown sugar, cinnamon, ginger, nutmeg, salt, and cloves. Add the eggs one at a time and pulse after each addition. Turn on and pour cream through spout.

Roll out dough to a 13 inch round, either on a floured surface or between two sheets of wax paper or plastic wrap (mom prefers plastic wrap, and I found that this worked very well). Transfer to the prepared dish and crimp/flute the edges as you like. Line the crust with foil and fill with pie weights. Bake for 15 minutes. Remove foil.

Pour filling into warm crust and bake for an hour. Leave to cool completely.

Well… I’m not too happy with the pics that I got of this. But the pie itself is awesome :D
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