Pumpkin Pie
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Crystallized Ginger1.25 cups
Half-And-Half1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt3 large
Egg (lightly beaten)2 large
Egg Yolk (lightly beaten)1 tsp
Ground White PepperDirections:
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
3
Transfer to a bowl; whisk in the next eight ingredients until well blended
4
Reserve
5
**3
6
**Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust
7
Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes
8
Remove the foil; bake 5 minutes more
9
Remove shell from oven
10
Reduce the oven temperature to 350°F
11
**4
12
**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
13
Cool on a rack
14
Serve dolloped with sweetened whipped cream, if desired
15
Preheat the oven to 425°F
16
Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes
17
Transfer to a bowl; whisk in the next eight ingredients until well blended
18
Reserve
19
**3
20
**Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust
21
Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes
22
Remove the foil; bake 5 minutes more
23
Remove shell from oven
24
Reduce the oven temperature to 350°F
25
**4
26
**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
27
Cool on a rack
28
Serve dolloped with sweetened whipped cream, if desired