Line a 9-inch pie plate with plain pastry.
Preheat the oven to 350 degrees.
1/2 cup heavy cream
1/2 cup milk
3/4 cup dark brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
3 eggs, lightly beaten
2 tablespoons applejack
1 1/2 cups pureed pumpkin, freshly cooked or canned
In a large mixing bowl, combine the cream, milk, brown sugar, cinnamon, cloves and ginger. Stir thoroughly, then add the lightly beaten eggs and the applejack. Stir in the 1 1/2 cups of pureed pumpkin. Carefully pour the filling into the pie shell. Bake for 40 to 50 minutes in the center of the oven until the filling is firm and the center of the pie barely quivers when the pie pan is gently moved back and forth. Serve warm or at room temperature with vanilla ice cream or stiffly whipped cream.
Makes one 9-inch pie.
Comment: I cook fresh pumpkin or substitute butternut squash, and I put all the ingredients into a blender and blend it until it is mixed.