1 refrigerator pie crust
1 (15-ounce) can pumpkin (not pie filling)
1/2 teaspoon salt
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1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
2 large eggs plus 2 large egg yolks
Whipped cream and toasted pecans and lavender for garnish, optional
Makes 1 9-inch pie plus 3 to 4 ramekins.
For the crust: Allow the pie crust to sit out at room temperature 15 minutes. Carefully unroll crust and fit on a glass pie plate. Flute the edges and bake at 325 degrees 9 to 11 minutes, or until it was light brown. (If you're opting for ramekins or custard cups, skip this step.)
For the filling: Combine the pumpkin, salt, ginger, cinnamon, allspice and nutmeg in a medium saucepan. Heat over medium-low to medium heat just to blend the flavors, about 5 minutes, stirring occasionally. Add the condensed and evaporated milks, and whisk to combine; cook until heated through. Put the eggs and yolks in a medium bowl, and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time at firm to warm the eggs gently; whisk well to get a silky filling.
Pour the warm filling into the warm pie shell; you'll have extra filling, which you can pour into individual oven proof custard cups and bake alongside the pie. Bake ramekins until the centers are barely set, 25 to 30 minutes. Bake the pie 40 to 45 minutes, or until a thin-bladed knife inserted in the center of the filling comes out clean; do not overcook or the filling becomes grainy. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled, with a dollop of real whipped cream and toasted pecans, if desired.
Nutrition per slice, based on 12 total servings: 235 calories (38 percent from fat), 10 grams total fat (4 grams saturated), 84 milligrams cholesterol, 30 grams carbohydrates, 7 grams protein, 263 milligrams sodium, 1 gram dietary fiber.