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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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I love pumpkin pie and was so happy to get this one from a friend. I love ginger and the addition of ginger juice makes it extra special. Ingredients:
2/3 cup light brown sugar |
1/3 cup sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1 tablespoon ginger juice (made with a garlic press) |
2 cups fresh pie pumpkin, roasted and pureed |
2 tablespoons molasses |
1/2 teaspoon good vanilla extract |
3 eggs |
2/3 cup heavy whipping cream |
1 (9 inch) deep dish frozen pie crusts (or make your own if you feel so inclined) |
Directions:
1. Place a baking sheet in the oven and preheat the oven to 450 degrees.
2. In a large bowl, thoroughly whisk together the first ingredients.
3. Then add the pumpkin, molassas, ginger juice, vanilla, and eggs.
4. Beat until fully combined then add the whipping cream.
5. Mix vigorously until all the heavy cream has been incorporated.
6. Pour the mixture into the frozen pie shell -there may be a just a little bit of filling left over.
7. Place the pie on the preheated sheet pan. Bake for 10 minutes at 450 degrees then lower the oven temperature to 325 degrees.
8. Bake at 325 for about 45 - 50 minutes (until the sides puff up and the center has just set).
9. Cool at room temperature, then refrigerate the pie until ready to serve.
10. Serve chilled or at room temperature with a dollop of fresh whipped cream.
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