Festive Pumpkin Pie
(Published: )
Prep Time |
Cooking Time |
Servings |
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8 people |
Ingredients:
- 1/2 tsp salt
- 2/3 c (packed) brown sugar
- 3 eggs, lightly beaten
- Prep/Cook Time: 1.5 hrs
- 2 c canned or fresh pumpkin puree
- 1 tbsp crystallized ginger
- 1 1/4 c half-and-half
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large egg yolks, lightly beaten
- 1/8 tsp ground white pepper
- 1 prepared pie shell (9”), chilled
- Whipped cream (optional)
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Directions:
Preheat the oven to 425°F.
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.
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.
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 with whipped cream, if desired.
Main ingredients