Ipswich Pumpkin Pie
|Pumpkin puree||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Granulated white sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Bourbon||1⁄2 Cup (8 tbs)|
|Uncooked pie shell||1 (9 Or 10 Inch)|
Place pumpkin, sugars, salt, ginger and nutmeg in large mixing bowl, stir until well blended.
In another bowl mix eggs, milk, cream and bourbon.
Add slowly to first mixture, beating all the while.
Brush pastry shell, which has been chilled for at least 1/2 hour, with egg white, let stand for 5 minutes, then pour in filling.
Bake at 425 F° for 15 minutes, reduce heat to 350 F and bake for 30-40 minutes or until filling is set.
Cool to room temperature.