Use any crust that you want, we’re partial to a graham cracker crust, but it’s personal taste.
Pumpkin Puree – 16 oz.
Half & Half – 1 cup
Nutmeg – 1 tsp, ground
Salt – 1 tsp
Dark Brown Sugar – 3/4 cup
Eggs – 2
Egg Yolk – 1
Simmer the Pumpkin until slightly thick.
Add the half & half, salt, and nutmeg, and simmer for a couple minutes.
Remove and cool 10 minutes.
Heat the oven to 350 degrees F.
In a bowl, whisk the sugar, eggs, and yolk until smooth.
Add pumpkin, and whisk until smooth and incorporated.
Pour into crust, and bake 45-50 minutes. It’s done when the sides are set and the middle has a slight jiggle. Remove and cool 2-3 hours.
For the crust, follow the directions for the crust. Also this pie is better if done a day ahead and allowed to cool in the fridge overnight.