Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin.

　　

Ingredients

makes 8 servings

　　2 cups canned or fresh pumpkin puree

　　1 tablespoon crystallized ginger

　　1 1/4 cups half-and-half

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　1/4 teaspoon ground cloves

　　1/2 teaspoon salt

　　2/3 cup (packed) light-brown sugar

　　3 large eggs, lightly beaten

　　2 large egg yolks, lightly beaten

　　1/8 teaspoon ground white pepper

　　1 prepared pie shell (9-inch), chilled

　　Sweetened whipped cream (optional)

　　

Step 1

1. Preheat the oven to 425°F.

　　

Step 2

2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.

　　

Step 3

**3.**Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.

　　

Step 4

**4.**Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.

　　

Nutrition Per Serving

Per serving (without whipped cream): 400 calories

　　39 g carbohydrates

　　8 g protein

　　25 g fat

　　185 mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.