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" Ingredients  \u2022 3 eggs \u2022 ? cup granulated sugar \u2022 ? cup light brown sugar \u2022 2 cups canned pureed pumpkin \u2022 1 tsp. ground ginger \u2022 1\u00BD tsp. ground cinnamon \u2022 \u00BD tsp. ground cloves \u2022 \u00BD tsp. ground allspice \u2022 \u00BC tsp. ground cardamom \u2022 Pinch of salt \u2022 \u00BE cup heavy cream \u2022 \u00BE cup half-and-half \u2022 Pastry dough for a 9-inch pie \u2022 Pecan halves, for garnish Directions  Preheat the oven to 450\u00B0F. Beat the eggs and both sugars together in a mixing bowl until light and fluffy. Stir in the pumpkin puree, spices, and salt and mix thoroughly. Stir in the cream and half-and-half. Roll out the pastry on a lightly floured work surface and line a 9-inch pie pan with it; trim and crimp the edges. Pour in the filling. Bake the pie for 8 minutes, then reduce the heat to 325\u00B0F and bake until the filling is set (a knife inserted in the center will come out clean), another 40 to 45 minutes. Arrange the pecan halves decoratively around the edge, pressing them lightly into the warm filling. Arrange another 5 pecans in a flower pattern in the center of the pie. Cool completely before cutting. Serves 6.  From The Silver Palette Cookbook: 25th Anniversary Edition by Julee Rosso &amp;amp;amp; Sheila Lukins, courtesy of Workman Publishing, workman.com. "^^<http://www.w3.org/2001/XMLSchema#string>
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