city bakery pumpkin pie

Whenever Linus falls asleep in the stroller, Marcy is rewarded with a treat for letting him have an extra-long turn in there. One day, we ended up at City Bakery and afterwards, their pumpkin pie was all I could think about! Better than any other, regular-old pumpkin pie you've ever had.

City Bakery pumpkin pie 
(adapted the cooking times and temperatures to ensure that the filling sets)
12 servings

1 3/4 cups (15-ounce can) pumpkin puree
1/3 cup plus 1 tablespoon granulated sugar, divided1/2 cup organic brown sugar
1 cup heavy cream
2 eggs plus 1 egg yolk
1/4 cup honey
1-2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch cloves
Pinch salt
1 1/2 cups fine graham cracker crumbs (from 12-14 graham crackers)
4 tablespoons flour
3/4 cup melted, slightly cooled butter

In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.

Heat the oven to 425 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 1/2 tablespoon sugar and, with your hand, mix to combine.

Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.

Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator.

Pour the filling into the crust. Bake at 425 degrees for 15 minutes.

Reduce oven temperature to 350 and bake for another 40-50 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.