Gourd (aka Pumpkin) Pie

For a pie made from a gourd, this is pretty good!

Makes 1 9-inch pie

1/2 recipe of Flaky Pie Crust
2 cups plain pumpkin puree
1 cup of brown sugar
1-1/2 tsp ground ginger
1-1/2 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2/3 cup whipping cream
2/3 cup milk
4 eggs

Southern Whipped Cream
1 Tbsp bourbon (good quality)
3 Tbsp icing sugar
1 cup whipping cream

After forming pie shell into a pie dish, refrigerate for 1 hour. Preheat oven to 400F. Place rack in the lower part of the oven. Remove crust from fridge, prick bottoms and sides with fork. Line with foil, add pie weights or pennies. Bake pie shell for 15 minutes. Remove weights and continue baking for 10 minutes, until light brown.  

Place pumpkin, spices, and sugar in food processor, blend for 1 minute. Place into a sauce pan and bring to a simmer over medium-low heat, stirring regularly. Simmer for 5 minutes. Add eggs to food processor and blend to combine. Add milk and cream to pumpkin mixture, bring to simmer. Turn on food processor and pour pumpkin mixture over the eggs in a stream. Scrape remainder of pumpkin into food processor.

Add the pumpkin mixture to the hot pie shell, and fill to the very top. Carefully return pie oven and bake for 20-25 minutes, until center registers 175F. Cool for 1 hour.

For whipped cream, add cream, sugar and bourbon to a mixing bowl. Whip until stiff peaks form. Serve on the side with the pie.