RECIPE FROM "SANDY'S
Silky Pumpkin Cream Pie
1 can (15 ounces) 100% pure pumpkin
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 large eggs PLUS 2 additional yolks
1 cup canned evaporated milk
1 can (14 ounces) sweetened condensed milk
9-inch pie shell, baked
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add both milks and cook until heated through.
Puree eggs and yolks in a blender. With the blender running, add the heated pumpkin filling, a spoonful at a time at first, then more quickly as the eggs heat up. Blend to form a silky texture. Pour warm filling into prebaked pie shell.
Bake until a thin-bladed knife inserted near the center of the pie comes out clean, about 45 minutes. Remove from the oven and let cool on a wire rack.
Note: This recipe calls for a prebaked pie shell. You can, of course, use your own. But you must be sure it's already baked by the time you have the filling prepared.