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Perfect Pumpkin Pie

  • Serves 8.


  • 3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 cups pureed pumpkin (you may use canned)
  • 1 teaspoon ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 3/4 cup heavy cream
  • 3/4 cup half-and-half
  • 1 (9-inch) unbaked pie shell
  • Pecan halves for garnish


Preheat oven to 450°. Beat together eggs and both sugars until light. Stir in pumpkin, spices, and salt; mix thoroughly. Stir in cream and half-and-half. Fill pastry shell with mixture. Bake the pie for 8 minutes then reduce heat to 325° and bake an additional 40 to 45 minutes or until filling is set. A knife inserted in the center should come out clean. Press pecan halves decoratively on top of warm filling. Allow pie to cool completely before cutting.

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