Scratch Pumpkin Pie I

1 sugar pumpkin
2 eggs
1 1/2 cups heavy cream
1/2 cup unrefined cane sugar
1/2 teaspoon kosher salt
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 premade 9" pie crust (or you can make it from scratch if you prefer)

Preheat the oven to 425°F

Cut the pumpkin in half, remove the seeds (and all the gunk), 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 with a fork, potato masher, in a blender or a food processor (I use the blender or food processor). Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.

In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. 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.

Make your own whip cream with heavy cream. Just beat until arrives at the stiffness you prefer. If you want it sweetened add 1/4 c sugar while beating.