Pumpkin Pie

I’m not a big fan of pumpkin pie, so I made my own recipe.  So, this is what you get when someone doesn’t like the traditional pumpkin pie.  Warning… like most of my baking… it’s RICH.

2 cups pumpkin (Slice and clean the pumpkin, and bake it in advance.  Take the skin off after baking, and mash the flesh.  You want 2 cups of the cooked, mashed, packed flesh.)
3 eggs
3/4 cup of dark brown sugar
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/4 t ginger
pinch of orange peel or fresh zest
1 cup heavy cream

1 pie shell (bottom only)

Preheat oven to 350F (330F if glass pan).

Mix everything except for the heavy cream in the blender until smooth.  Add heavy cream and mix enough to mix it in.  (Don’t over do it, you don’t want to whip the cream.)

Pour mixture in to uncooked pie shell.  Tap pan a few times to release bubbles in mixture.

Cover rim of crust with foil to avoid burning, and place in oven for 40-50 minutes, or until the custard doesn’t giggle.  Remove and let cool before serving or transferring to the fridge.

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