Ingredients
1 quantity sweet pastry, use your favourite recipe, or this one which I love, par-baked and cooled in a deep quiche pan
Filling
1 cup sugar
1/3 cup water
2 cups heavy cream
2 cups pumpkin puree
1 teaspoon ground ginger
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon salt
4 large eggs, lightly beaten
Preparation
To make the filling, bring sugar and water to the boil in a large saucepan, stirring until dissolved. Gently swirl pan (do not stir) until mixture is a deep golden caramel, about 10 minutes. Reduce the heat to medium and carefully add 1 cup cream (mixture will bubble vigorously). Stir until caramel has dissolved. Stir in remaining cream and bring just to a simmer.
Meanwhile, whisk together pumpkin puree, spices and salt in a large bowl. Whisk in the hot cream mixture, then add eggs, whisking until just combined. Pour filling into the prepared, cool pastry crust and bake for about 55-60 minutes, or until puffed and center is set. Cool in pan, on a rack for about 2 hours. The pie will cotinue to set as it cools. Remove side of pan before serving.
