Penelope’s Pumpkin Pie Recipe For Christmas

I’ve been making this yummy pumpkin pie for years- it’s a family favorite!
Ingredients:
1 1/2 cups pumpkin (canned or fresh)
1 sweet dough crust
2 eggs
2 eggs yolks
2/3 cup sugar
1/2 tsp salt
1 tsp ground cinammon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
1 1/4 cup light cream (or half and half)
Preheat oven to 350 degrees. Put all of pumpkin in a bowl and whisk in eggs and egg yolk. Whisk in remaining ingredients in order listed, and pour the entire filling into the pie crust. Fold in the edge of the crust and flute with a fork or your fingers. Bake for one hour on the lower rack (until filling is set). Cool pie on rack, then put in refrigerator overnight.
The crust can be made from scratch or bought. The difference between a quality store-bought organic crust and one made at home is small enough that I don’t think I’d recommend making it from scratch (I did it a few times, but haven’t in years).
If you have high cholesteral, you can use all egg whites, but it’s a pretty small amount of eggs in the total pie (serves about eight) so I prefer to follow my recipe as given when possible (depending on the recipient of the pie).
The pie not only tastes delicious, but your kitchen will smell great while making it and for a while after.