- 8
Ingredients
- 1 3/4 cups canned or fresh cooked pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 eggs
- 1 cup cream
- 1/2 cup milk
- Unbaked, unpricked, chilled 9-inch pie shell
Preparation
Step 1
1. Turn pumpkin into aluminum saucepan and stir over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot.
2. Mix thoroughly together the sugar, salt, and spices, and stir into hot pumpkin.
3. Beat eggs, add cream and milk, and beat into pumpkin mixture until smooth.
4. Pour immediately into unpricked pastry-lined pie pan and bake in a moderately hot oven (400° F) for 25 to 30 minutes or until pastry is golden brown and only an inch circle in the center of the filling remains liquid. Cool thoroughly on cake rack before cutting.
Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot filling in a chilled crust at 400° F for 25 to 30 minutes produces a smooth, shiny good textured custard and a well-baked crust free from soaking.