If you mention a pumpkin dessert, more often than not people will turn their noses up. In fact most people will make a face even though they've never tried a pumpkin dessert. I'm here to tell you pumpkin desserts can be incredibly delicious, take this recipe here for example;
2 large eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground cardamom
1/2 tsp lemon zest
1/2 tsp cocoa powder
2 cups pumpkin pulp purée from a sugar pumpkin, Japanese pumpkin, or 1 can of pumpkin purée
1 1/2 cup heavy cream
Preheat oven to 220 degrees celsius.
Use your favourite pie pastry.
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices, cocoa powder and lemon zest. Add the pumpkin purée and cream and beat together until everything is well mixed.
Line a 20cm pie dish with pastry of choice. Pour the filling into uncooked pastry case. Bake at 220 degrees celsius for 15 minutes. After 15 minutes, lower the temperature to 175 degrees celsius. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the centre comes out wet but relatively clean. The centre should be just barely jiggly. About half-way through the baking, you may want to put foil around the edges to protect the crust from becoming too browned.
Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with freshly whipped cream.