The pie was so good, and it tickles me that it's an English recipe; I am posting it here, and hope they (British Country Living) won't mind.
- 3 eggs
- 200 grams sour cream
- 1 can (425g) pumpkin puree
- 125g light muscovado sugar (I used light brown sugar)
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- zest from one lemon
Put into your crust of choice and bake at 375F for 40 minutes or so.
I left out the lemon, not wanting to depart too much from tradition. And since I'd used up all my ginger supply in mixing up some pumpkin pie spice, I just put in 2 teaspoons of that. The pie was less custardy and softer than the usual, but very delicious. A keeper!