Partially bake the pie crust before-hand, and use the microwave to get the filling up to temperature (before adding eggs); a moist, flavorful pie will result.

Ingredients:

• 3 eggs
• 1 1/2 tsp. cinnamon
• 3/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• 1/8 tsp. salt
• 1 1/2 c. cream
• 1/2 c. brown sugar
  
• 1/4 c. white sugar
• 2 c. pumpkin
  

Bake a chilled pie crust at 375 degrees, with foil pressed on firmly and weights in place. Bake 20-22 minutes. Remove foil, baking 10 minutes more. Fill any cracks with reserved crust dough. Bake 10-15 minutes more, until golden brown. Lower temperature to 350 degrees; let crust cool slightly.

In a large microwaveable bowl, heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream 

Add the following to the cream, mix well, and microwave again until hot (3 or so minutes): > 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt > 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin

Add and stir in: > 3 eggs

Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard's set. The center should look firm. Don't overcook; it will set up more as it sits. Cool for 2 hours or more.

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