Sheila Lukins' Pumpkin Pie
Photo by: land_camera_land_camera via Flickr
Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin.
ingredients:
2 cups canned or fresh pumpkin puree
1 tablespoon crystallized ginger
1 1/4 cups half-and-half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup (packed) light-brown sugar
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/8 teaspoon ground white pepper
1 prepared pie shell (9-inch), chilled
Sweetened whipped cream (optional)
1 tablespoon crystallized ginger
1 1/4 cups half-and-half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup (packed) light-brown sugar
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/8 teaspoon ground white pepper
1 prepared pie shell (9-inch), chilled
Sweetened whipped cream (optional)
directions:
1. Preheat the oven to 425°F.
2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
3. Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
4. Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.
KITCHEN COUNTER:
Serves 8. Per serving (without whipped cream): 400 calories, 39g carbohydrates, 8g protein, 25g fat, 185mg cholesterol.
Next up: Sweet Potato Pie with Almond-Oat Crust
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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