2 cups of pumpkin pulp pur?e from a sugar pumpkin* or from canned pumpkin pur?e1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk1/2 cup packed dark brown sugar1/3 cup white sugar1/2 teaspoon salt2 eggs plus the yolk of a third egg2 teaspoons of cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground cardamon 1/2 teaspoon of lemon zest1 good crust (see p?te bris?e recipe)
* To make pumpkin pur?e from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350?F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.
1 Preheat oven to 425?F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin pur?e. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425?F for 15 minutes. After 15 minutes reduce the temperature to 350?F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream.
Yield: Serves 8.
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