Pumpkin Baking

I received a Williams-Sonoma catalog in the mail this week, and it contained their recipe for pumpkin pie. After reading through the ingredients, I knew I would have to try this one. Then at work yesterday, Marsha gave me a recipe for Pumpkin White Chip Macadamia Bars (click for recipe) and asked me if I would make them and bring to the office (she doesn't like to bake and knows I do). So this morning, I did pumpkin baking. The house smelled wonderful, and I've already tasted both the pie and the bars....both are yummy, but I'm partial to the pie. Here is the recipe:

1 1/4 cups firmly packed dark brown sugar
1 T. cornstarch
1/2 t. salt
1 1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/8 t. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
prebaked and cooled deep-dish pie crust

Preheat oven to 375 degrees. In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine. Pour filling into prebaked pie crust; bake until center is set, 60 -65 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least 2 hours, before serving. Serves 10.