Pumpkin Pie With Sesame Seed Crust
|Piecrust mix||5 1⁄2 Ounce (1/2 of 11 ounce package)|
|Sesame seed||2 Tablespoon|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Dash|
|Canned evaporated milk||1 1⁄4 Can (12.5 oz), undiluted (1 tall can)|
|Lemon extract||1⁄2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Sweetened whipped cream||1 Tablespoon|
|Slivered brazil nuts||1 Tablespoon|
Prepare piecrust mix as directed on label, adding sesame seed.
Roll to fit 9-inch piepan, put in pan and flute edges.
In saucepan, mix next 8 ingredients and heat, stirring, until butter is melted.
Remove from heat and add lemon extract and 1 egg and 1 egg yolk, slightly beaten.
Fold in remaining egg white, stiffly beaten.
Pour into lined pan and sprinkle with nutmeg.
Bake in preheated hot oven (425Â°F.) 8 minutes.
Turn temperature control to 325Â°F.and bake 30 minutes longer, or until set; cool.
If desired, top with whipped cream and sprinkle with slivered Brazil nuts.