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Rich Pumpkin Pie

southern.chef's picture
<p><a href="http://www.flickr.com/photos/preppybyday/5076305433/">Image Credit</a></p>
Ingredients
  Pastry 9 Inch
  Eggs 3 , slightly beaten
  Canned pumpkin/Mashed cooked pumpkin 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Half and half 1 Cup (16 tbs)
  Apricot brandy 40 Milliliter
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Finely chopped candied ginger 2 Tablespoon
Directions

Roll pastry to 1/8-inch thickness on a lightly floured surface.
Place in a 9-inch pieplate, trim off excess pastry along edges.
Fold edges under, and flute.
Prick bottom and sides of pastry with a fork.
Bake at 400°F for 3 minutes, remove from oven, and gently prick with a fork.
Bake an additional 5 minutes.
Set aside to cool.
Combine eggs and next 8 ingredients, blend well.
Pour into cooled pastry shell.
Sprinkle top with candied ginger.
Bake at 375°F for 30 to 35 minutes.
Garnish pie with whipped cream, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Servings: 
1

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