Adjust rack 4 or 5
inches above bottom of oven; set to hot (425 degrees.)
Make pastry. Roll out
and line a 9-inch pie pan, fitting well into angles.
Trim off with scissors ½-inch beyond pan rim, turn
overhang under so fold is even with pan rim. Crimp with
fork, leaving edge flat. Do not prick pastry.
Beat eggs in a 3-qt bowl
until well mixed, stir in the next 6 ingredients until well
Measure spices into a
cup; add boiling water and stir to a smooth paste, then
stir thoroughly into pumpkin mixture. Turn mixture into
Bake 15 min. then reduce
heat to low (300 degrees)—opening the oven a minute or
so to let the temperature
drops rapidly to 300 degrees.
Bake about 25 min.
longer or until custard tests done. Remove to wire rack
to cool to lukewarm before cutting. 6 servings.