Sunday, November 23, 2008

Pumpkin Cream Pie

350 -400° - 1 hr 20 minutes. Serves 10


# 1 Pie Crust, rolled and fitted into a 9-inch pie plate
# 1 can (15 ounces) pure pumpkin puree
# 2 large eggs
# 3/4 cup packed light-brown sugar
# 1 teaspoon ground cinnamon, plus more for serving
# 1 teaspoon pumpkin-pie spice
# 1/2 teaspoon pure vanilla extract
# 1/2 teaspoon salt
# 1 cup heavy cream


# Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.

# Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.


I made this last year instead of the traditional pumpkin pie with great results! Since I wasn't bright enough to keep the recipe handy (duh), this one will have to do. Looks very similar.

source: Martha Stewart Everyday Food

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