Pumpkin Pie

From Maida Heatter's New Book of Great Desserts

1 10-inch pie shell, frozen, unbaked (recipe here)
1 3/4 cups light cream
3 eggs graded large or extra large
1/2 teaspoon vanilla extract
3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
1 pound (2 cups) baked (or boiled and drained) pureed pumpkin

Preheat oven to 450F
Adjust oven rack to 1/3 up from bottom.

Have the prepared unbaked crust in the freezer for at least 20-30 minutes so it's really quite frozen.

Place the cream in a small saucepan, uncovered, on moderate heat. Let stand until a slightly wrinkled skin forms or tiny bubbles appear around the edge.

Meanwhile, in the large bowl of an electric mixer, beat the eggs lightly. Beat in the vanilla, sugar, salt and spices. The add the pumpkin and mix well. Gradually stir in the hot cream.

Pull the pie crust out of the freezer and pour the pumpin mixture into it.

Bake for 10 minutes at 450F, then reduce the oven temperature to 350F and bake for 30 to 40 minutes longer, until a small sharp knife gently inserted into the middle of the pie comes out clean.

Place the baked pie on a rack. Serve while still barely warm or at room temperature.