3/4 cups sugar (half-white, half-brown, packed)
1/2 cup heavy cream
1 tablespoon cornstarch
2 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon cloves
15 ounces pumpkin puree (2 cups)
1 pie crust
Beat the eggs. Add sugar and beat some more. Add heavy cream.
Combine the cooked squash purée with the egg batter.
Toss the cornstarch, cinnamon, nutmeg, cloves and salt in a bowl and then add to the pumpkin mixture. Stir some more.
Pour the filling into the pie crust. (You can partially bake crust in advance if you want.)
Bake the pie at 350 degrees for 35 minutes or more (up to about 50 minutes, but don’t over bake). When the center jiggles, it’s done.