Pumpkin Pie, All The Way From Scratch

• 1 sugar pumpkin
• 1 1/4 cup pumpkin puree
• 2 large eggs
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg, freshly grated
• 1/8 teaspoon ground ginger
• 1 cup half-and-half
• one 9-inch pie crust, blind-baked at 400 f for 10 minutes

1. Preheat the oven to 400 F.
2. Cut the pumpkin in half and remove the seeds.
3. Lay the pumpkin cut side down on a baking tray lined with parchment.
4. Bake for about an hour, until the pumpkin is extremely tender and a knife can easily cut into it.
5. Once the pumpkin is out of the oven, let it cool for a few minutes before scooping out the flesh with a spoon and blending it in a food processor until smooth.
6. Preheat the oven to 375 F.
7. In a large bowl, mix together the pumpkin puree, eggs, sugars, salt, cinnamon, nutmeg, ginger and half-and-half until smooth.
8. Pour mixture into the partially baked crust and bake for 35–45 minutes.
9. Serve warm or cold with some freshly whipped cream!