Crustless Pumpkin Pie

By angielaine

Ingredients

• cream:
• 15 oz. pure pumpkin
• 2 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• 1 tbsp brandy
• 3/4 cup lightly packed light brown sugar
• 1 tsp fresh ginger, grated
• 1 tsp freshly ground cinnamon
• 1/2 tsp table salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp freshly ground black pepper
• pinch of freshly ground cloves
• 1 cup heavy cream
• 2 tbsps packed light brown sugar
• 1 tsp ground ginger (freshly grated is good)
• 1 tsp brandy

Preparation

Step 1

Heat oven to 325°F. In a large bowl, whisk together the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix together the sugar, ginger, cinnamon, slat, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture. Divide the filling among 6 ramekins (3-inch diameter is what I used). Bake until center is slightly jiggly and wet, about 1 hour (I baked for 70 minutes, but I’m at high elevation). Let the pie(s) cool completely on a wire rack and refrigerate for at least 2 hours or up to 2 days. Whip the cream on medium-high speed until soft peaks (2 minutes). Add the sugar, ginger, and brandy and continue to whip until medium-firm peaks, about 30 seconds more. Serve with pumpkin pie.
Makes 6 3-inch ramekins.