Okay, here's my favorite pumpkin pie recipe from cookingforengineers.com:
2 cups (490 g) pumpkin
1 tsp. (2 g) ground cinnamon
1/2 tsp. (1 g) ground ginger
1/2 tsp. (1 g) ground nutmeg
1/4 tsp. (0.5 g) ground cloves
1/2 tsp. (3 g) salt
1 cup (200 g) dark brown sugar
3/4 cup (180 mL) whole milk
3/4 cup (180 mL) heavy cream
3 large eggs
1 pie crust
Preheat the oven to 400°F (205°C).
Place a pie crust in a pie pan. With a fork, poke some holes in the bottom of the crust. Bake the crust for about 10 minutes, then remove it from the oven and set it aside.
Combine the pumpkin, spices, and salt in a saucepan and cook over medium heat and stir constantly with a whisk. When the mixture heats up and the pumpkin starts to cook, add the brown sugar. Cook until it starts to bubble. Turn off the heat and stir in the cream and milk. Lightly beat the eggs until they're smooth. Add them to the pumpkin (The milk should have cooled the mixture enough to let you add the eggs without them cooking). Pour the whole mixture into the crust and bake until the center no longer jiggles. Should be about 30-40 minutes. Cool COMPLETELY.
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