Ingredients

• 1 sugar pumpkin or regular (jack o'lantern) pumpkin
• 2 eggs
• 1 1/2 cups heavy whipping cream
• 2/3 cup sugar
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 9-inch unbaked whole wheat pie crust

Instructions

1. Cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it in a food processor or blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
2. Increase the temperature of the oven to 425°F.
3. Lightly butter a 9-inch pie pan. Line the pan with the pie crust, trim off the excess dough, and crimp the edges.
4. In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend.
5. Pour the mixture into the dough-lined pan. Place aluminum foil around the crusts to avoid burning. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.

Notes