pumpkin pie revised

So...after baking and eating pumpkin pie for the first time I would like to make a couple of minor amendments to the recipe.  Firstly, I think there is probably too much cinnamon and that the sugar quantity needs to be split between two types of sugar and more of it - the dark sugar on it's own makes the mixture quite bitter and heavy.  I also think that as far as eggs are concerned, the less faffing about separating them, the better.  Here are the revised ingredients and quantities:

450g / 1lb pumpkin flesh (no skin and cubed)

3 free-range medium eggs

2oz / 60g soft dark brown sugar

2oz / 60g soft light brown sugar

1/2 tsp ground cinnamon

1/2 tsp grated nutmeg (1/4 of tsp if using ground nutmeg)

1/2 tsp ground cloves

1/2 tsp ground ginger

300ml double cream

Note:

Instead of using ground cinnamon you could incorporate a cinnamon stick into the mixture when heating the cream.  Remove the stick before combining the warm ingredients with the whisked egg.

Katie xx

(P.S the original method worked well and therefore remains unchanged)