Chinese five spice pumpkin pie

Your pie maker's loveliest assistant came home recently with not one but two sugar pumpkins. Your piemaker has already baked his way through Ken's supply of interesting recipes, so he borrowed the ratios from the "Libby's Famous Pumpkin Pie" recipe reproduced therein, with a few changes.


Start by rolling out a standard whole wheat crust into a standard 9" pie plan. I didn't this time, but you ought to partially pre-bake it (Ken's got great directions for this).

While that's happening, combine in a bowl:
1/2 Cup brown sugar
2 T Chinese 5 spice powder
2 Cup pureed pumpkin
3/4 Cup half and half cream
2 large eggs, gently beaten


Pour the mixed ingredients into a somewhat cooled pie shell and bake at 350F for about 40min, or until the sides are slightly puffy and the center jiggles like jelly.

Let it cool completely before serving!