Spicy Pumpkin Pie

1/2 c. sugar
1/2 c. brown sugar
1 T. unbleached all-purpose flour
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/8 t. freshly ground black pepper
3 large eggs, beaten
1 15-oz. can pumpkin (about 2 c.)
1-1/4 c. light cream or evaporated milk
Pie crust for 9" pie

Whisk together sugars, flour, salt, and spices. Beat together eggs, pumpkin, and cream or evaporated milk. Whisk into dry ingredients. For best flavor, cover and refrigerate overnight.

Lightly grease a 9" pie pan. Fill with crust, crimping edge high if possible. Refrigerate crust while oven preheats to 400 degrees. Pour filling into crust and bake 45-50 minutes. Filling will set 2" from edge but not in center when done.

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