Processing the canned pumpkin yields a smooth and creamy pie texture and cooking the canned pumpkin in the spices & sugar helps take away from the canned pumpkin taste without hassling with fresh pumpkin.
1 recipe for a single-crust pie dough (Be sure to check the link for the All Butter Pie Crust)
1 (15 ounce) can pumpkin puree
1 cup (7 ounces) dark brown sugar
2 teaspoons ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup heavy cream
2/3 cup whole milk
4 large eggs
Follow the steps given for the All Butter Pie Crust. Line your chilled crust with a double layer of foil and fill with pie weights (or dried beans). Bake until the pie dough looks dry and is light in color 25-30 minutes.
Increase the oven temperature to 400 degrees.
For filling (while the crust is baking since you want the crust to still be warm when you add the filling), process the pumpkin puree, brown sugar, ginger, cinnamon, nutmeg, salt, and cloves together in a food processor until combined, about 1 minute.
Transfer the mixture to a saucepan and simmer over medium-high heat, stirring constantly, until thick and shiny, about 5 minutes.
Whisk in the cream and milk, return to a simmer briefly, then remove from the heat.
Process the eggs in a food processor until uniform, about five seconds. With the machine running, add about half the hot pumpkin mixture in the feed tube. Stop the machine, add the remaining pumpkin and continue processing until smooth (about 30 seconds)
Immediately pour the warm filling in the warm crust. Bake the pie until the filling is puffed and lightly cracked around the edges and the center jiggles slightly when shaken, about 25 minutes.
Let the pie cool on a wire rack until the filling has set, about two hours. Serve warm or a at room temperature.
To make Pumpkin Pie Ahead- Make your pie dough ahead of time. Once baked and cooled, the pie can be covered loosely with plastic wrap and refrigerated for up to one day. Let the pie come to room temperature before serving or, to serve warm, reheat the pie in a 300 degree oven for about 15 minutes.
Recipe by The Motherload at http://momadvice.com/blog/2012/11/homemade-pumpkin-pie