Pumpkin Pie

1 1/2 cup Strained Pumpkin (browned)
3 tbsp Flour
1 cup Brown Sugar
2 cups Milk
1 cup Heavy Cream
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
2 Eggs (well beaten)
Pie Dough for 2 - 8" pies
2 tbsp Sugar
Pinch of Ginger or Cardamon

* To Brown Pumpkin:  Measure 2 cups of strained pumpkin.
Generously butter the bottom of a cast iron frying pan.
Put in the pumpkin and cook over medium heat, stirring frequently,
so all parts dry equally.  Keep this up until it is reduced to 1 1/2 cups.
* Place the pumpkin in a bowl, sprinkle with 2 tbsp of flour,
add the brown sugar and stir. Scald the milk and add it to the cream,
cinnamon, ginger and nutmeg.  Pour over the pumpkin mixture.
Mix and add the eggs.  Beat together until well mixed.
Mix together the 2 tbsp of sugar, the remaining tbsp of flour and
the pinch of ginger or cardamon. Sprinkle over the pie shell
with the tips of your fingers.  Fill the shell 3/4 full with
the pumpkin mixture.  Place strips of foil around the edge
of the pie to keep it from browning too fast.  Bake 15 minutes
in a preheated 425° oven.  Reduce heat to 325° and bake 30 minutes more.
  

Submitted by: Kelly

From The Parent Site Cook Book
http://theparentsite.com/cookbook/