Tina Luu’s Classic Pumpkin Pie

Preparation

Preheat the over to 420 degrees.

Combine pumpkin, salt, sugar, brown sugar, and spices in a saucepan and cook three minutes over a medium flame. Cool.

Whisk together eggs, milk, cream, and vanillas. Add to the pumpkin mixture. Mix until smooth.

Pour into a prepared (frozen or par-baked) pie shell. Reduce heat to 325 and bake about 35 minutes, until the custard is set on the side and the center just jiggles. Cool completely.

Optional topping:

Cranberry Compote

Ingredients

8 ounces fresh or frozen whole cranberries

6 ounces granulated sugar

Zest and juice of one orange

2 ounces candied ginger, diced (optional)

Combine ingredients except the orange zest and candied ginger, in a sauce pan and cook over medium high heat until cranberries burst open. Stir periodically so the bottom doesn’t scorch.

Once the mixture thickens to “cranberry sauce” consistency, pull off the heat. Add the zest and diced ginger and cool.

Top the pumpkin pie and decorate with vanilla bean or orange-infused whipped cream.