Buy a pie pumpkin. Poke a few holes in it with a fork and put it in a 350 degree oven for a few hours until it is soft when pierced with a fork. Let cool. Scoop out the pulp (without the seeds) and put through a ricer.
Line a pie pan with pie crust.
Mix together:
2 C. pumpkin (from above)
1/4 C. brown sugar
1/2 C. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 slightly beaten eggs
1 can (12 oz.) evaporated milk
Pour into the crust. Bake 15 min at 425 degrees, then 45 minutes (or more) at 350 degrees, until pie is solid and does not "jiggle" when shaken. Cool and refrigerate overnight.
When ready to serve, whip heavy cream with confectioner's sugar and a bit of vanilla extract. Serve a dollop of sweetened whipped cream on top of each slice of pie. Garnish with a sprinkling of nutmeg.
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