I used 3 cups of roasted winter luxury pumpkin for this pie. I love this pumpkin for pies, but it is NOT a keeper! Though the flesh is super tender, you don’t even really need to purée it. Enough for 2 pies.

1/2 cup all purpose flour
4g of baking powder
1/8 tsp salt
1 cup heavy whipping cream
1 cup or 3/4 cup of sugar depending on pumpkin’s natural sweetness
3TBSP of softened butter
2 eggs, plus 2 extra yolks
1tsp vanilla extract
1 tbsp cinnamon
1tsp nutmeg, clove, ginger
3 cups pumpkin purée

Preheat oven to 170° c
Beat eggs by hand, then Mix wet ingredients in a bowl, shift dry ingredients together in another bowl. Add dry to wet, mix until incorporated.
Cook for 50 minutes in 2 pie plates.

I really like this texture and it hold up well enough you don’t need a crust but keeps a slightly custard pudding like texture, not cakey