SILKY PUMPKIN PIE

1 refrigerated pie crust (single crust)
For the Filling:
1 (15-ounce) can solid-pack pumpkin puree (not pie filling)
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
2 large eggs plus 2 large egg yolks
Whipped cream and toasted pecans and lavender for garnish, optional

TO PREPARE THE CRUST:
(If you're opting for ramekins or custard cups, skip this step.)
Allow the pie crust to sit out at room temperature 15 minutes. Carefully unroll crust and fit on a glass pie plate. Flute the edges and bake at 325 degrees 9 to 11 minutes, or until it is light brown.

TO PREPARE THE PIE:
Combine the pumpkin, salt, ginger, cinnamon, allspice and nutmeg in a medium saucepan. Heat over medium-low to medium heat just to blend the flavors, about 5 minutes, stirring occasionally. Add the condensed and evaporated milks and whisk to combine; cook until heated through. Set aside.

Put the eggs and yolks in a medium bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time at first to warm the eggs gently; whisk well to get a silky filling. Pour the warm filling into the warm pie shell (or custard cups); if making the pie you'll have extra filling, which you can pour into individual ovenproof custard cups and bake alongside the pie.

Bake ramekins until the centers are barely set, 25 to 30 minutes. Bake the pie 40 to 45 minutes, or until a thin-bladed knife inserted in the center of the filling comes out clean. Do not overcook or the filling may become grainy; let cool to room temperature on a wire rack then refrigerate. Serve at room temperature or chilled, with a dollop of real whipped cream and toasted pecans, if desired.

Makes 1 (9-inch) pie plus 3 to 4 ramekins
Source: The Best American Recipes 2005-2006 edited by Fran McCullough and Molly Stevens; original source: cooking school handout from cookbook author Pam Anderson