Ingredients
- 1 (15-ounce) can pure pumpkin puree
- ¾ cup granulated sugar
- ¾ cup heavy cream
- 2 large eggs
- 1 tablespoon grated fresh ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch of ground cloves
- 9-inch Basic Flaky Piecrust, parbaked
- 1 tablespoon pepitas (hulled pumpkin seeds)
How to Make It
- Whisk together the pumpkin puree, sugar, heavy cream, eggs, ginger, cinnamon, ¼ teaspoon salt, and ground cloves.
- Pour into the piecrust and bake at 350°F until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool completely, at least 1 hour. Top with pepitas before serving.
