pumpkin pie

ingredients
1 cup light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon cloves
1 1/2 cups fresh pumpkin puree
3 large eggs, plus 1 egg for glaze
1 1/2 cups evaporated milk or half&half or cream
1 tablespoon heavy cream

directions
1.  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper;  set aside.  In a large bowl, combine sugar cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs.  Beat well.  Add evaporated milk, and combine.  Set aside.

2.  Prepare your crust.

3.  Make the glaze: Beat the remaining egg, and combine with heavy cream.  Brush glaze very lightly on edges of pie shell.  Fill pie shell with pumpkin mixture.  Transfer to prepared baking sheet.

4.  Bake for 15 minutes.  Reduce heat to 350 degrees and continue baking for 45 minutes or until done.

pumpkin puree
1 sugar pumpkin

1.  Preheat oven to 400 degrees.  Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).  Place in a baking dish; pour about 1 inch water in bottom of dish.  Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

2.  Cut off top of pumpkin, and scoop our seeds; discard both.  Peel, and discard skin.  Place pumpkin in the bowl of a food processor; puree until smooth.  Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

(recipes from Martha Stewart Living)