This isn't like the usual pumpkin pie recipe from the side of the canned pumpkin label. Nor does it use "pumpkin pie" spice as an ingredient. This version of the Thanksgiving classic is custardy and abounding in spices.
HERE'S HOW TO DO IT:
In a large bowl, beat with a whisk:
1 15 oz can of pureed pumpkin
1 large egg
3 egg yolks (here's where you get the "custardy" taste!)
1 14 oz can of sweetened condensed milk
1/4 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch of ground star anise
1 pinch of white pepper
1 pinch of ground cloves
1/2 teaspoon of salt
Pour into a store bought or prepared single pie crust.
Bake at 425 for 15 minutes, then lower to 350 for another 30 minutes till just set. A knife will come out clean near the edges, but center may still jiggle a little.
Serve with freshly whipped cream or freshly whipped cinnamon whipped cream.