3 extra-large eggs, at room temperature
¾ cup dark brown sugar
2 cups thick pumpkin purée
1 cup heavy cream, at room temperature
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 prebaked 11-inch pie shell (save any raw dough scraps and cut into decorative shapes)
Whipped cream or premium vanilla ice cream
Preheat the oven to 400°.
Beat the eggs and brown sugar together in a large bowl until the sugar is completely dissolved and the eggs are foamy. Add the pumpkin, cream, cinnamon, ground ginger, allspice, pepper, grated ginger, salt and vanilla. Beat together until thoroughly mixed. Pour the pumpkin custard into the tart shell. Bake 10 minutes. If using, put the decorative dough shapes on the pie and return to the oven.
Bake until the custard is set, about 45 minutes. Cool on a wire rack.
Serve with whipped cream or vanilla ice cream, if desired.
* I reduced the sugar from the recipe in my book. Without the apples, there is less acid.