(from the new Joy of Cooking)
Wenonah’s recipe calls for a pinch of this and a smidgen of that and, while her pie was great, for some reason the recipe didn’t sound very scientific to me.
Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. Position a rack in the center of the oven. Preheat to 375.
Building up a high fluted rim, prepare in a 9 inch pie pan, preferably glass, glazing with the egg yolk:
Make a crust (Joy of Cooking or any good cookbook tells you how. Wenonah makes horrible sounds when I suggest it, but you can buy a crust).
Whisk thoroughly in a large bowl:
2-3 large eggs
Whisk in thoroughly:
2 cups freshly cooked pumpkin puree or cooked squash puree
11/2 cups light cream or evaporated milk or 3/4 cup milk and 3/4 cup heavy cream
1/2 cup sugar
1/3 cup firmly packed light or 4 dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground cloves or all spice
1/2 teaspoon salt
Warm the pie crust in the oven until it is hot to the touch, letting the filling stand at room temperature in the meantime. Pour the pumpkin mixture into he crust and bake until the center of the fillings seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes later. Let cool completely on a rack then refrigerator for up to 1 day. Serve cold, at room temperature or slightly warmed.