Just in time for the holidays
adapted from The Wooden Spoon Dessert Book by Marilyn Moore
Prepare one unbaked pie shell. Chill the shell while preparing the filling. Preheat the oven to 450 degrees F.
In a large bowl beat 3 large eggs.
Add and mix well 1 can (16 oz.) solid pack pumpkin (not "pie filling").
Mix together, pressing out any lumps with the back of a spoon, and then stir into the pumpkin mixture
7/8 cup (3/4 c plus 2 tablespoons) brown sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
Stir in 1 1/3 cups half-and-half
Pour and scrape the filling into the chilled pie shell. Bake in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F and bake for 30 to 35 minutes longer, or until the pie is set except for 1 inch in the center. It will continue to set up after removal from the oven. Cool on a wire rack. Serve at room temperature or chilled, topped with sweetened whipped cream.
Refrigerate any leftovers.
I count this as a vegetable...
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