2 cups of pumpkin purée — here’s a very thorough rundown on how to make pumpkin purée
1 vanilla bean
½ teaspoon ground ginger
1¼ cups half-and-half
½ teaspoon fresh-ground cinnamon
¼ teaspoon fresh-grated nutmeg
¼ teaspoon fresh-ground clove
1 teaspoon kosher salt
⅔ cup (packed) light brown sugar — or go an extra step and use ½ cup local honey or maple syrup
3 large eggs, lightly beaten — buy local eggs
2 large egg yolks, lightly beaten
1 prepared pie shell (9-inch) — if you’re feeling more industrious, make your own pie shell