2 cups of pumpkin pulp purée from a sugar pumpkin
1 1/2 cup heavy cream
1 cup packed raw sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon fresh diced ginger
1/4 teaspoon fresh ground allspice
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground cloves
1/4 teaspoon fresh ground cardamon
1 cup of very finely chopped almonds or almond meal.
3 tablespoons butter
2 tablespoons heavy cream
I work the butter into the almond meal with my hands until the butter is pretty evenly worked in. Then add the cream and work it in until its wet. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.
One in the oven, this took a long time to set up, next time I make it, I will probably add another egg. That said, it was a great pei. The crust drew rave reviews from the crowd and the cream gives it a mouth feel superior to evaporated milk.