1 1/2 C. cooked and pureed fresh pumpkin or winter squash (see note)
3/4 C. sugar
1 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/4 C. bourbon
1 1/2 C. heavy cream
Preheat the oven to 425°F. and fit the pastry into a deep-dish pie or tart pan.
Beat the eggs. Add 1 1/2 cups pumpkin (or winter squash) puree, sugar, spices
and bourbon and mix thoroughly. Stir in the cream, blending well.
Pour the pumpkin mixture into the pie shell and bake for 10 minutes; then reduce
the heat to 300°F. and continue baking about 40 minutes longer (until a knife
inserted near the center comes out clean). Serve slightly warm or at room
temperature.
Note: Because the custard can be ruined by watery boiled pumpkin, you should
steam or microwave large chunks until the flesh is soft enough to scoop out for
the puree. You could substitute frozen winter squash puree (thawed), which is
packaged by Birdseye.
You may also substitute evaporated milk (regular or skim) for the cream and/or
bourbon.
