Pumpkin Pie (from Maida Heatter's New Book of Great Desserts)
Recipe for pumpkin pie 7628This pie is really from a couple of different recipes. The first one I found here on rec.food.cooking (author?), and the crust is...
1 extra deep 9" pie shell 1 3-4 cups light cream 3 eggs, large or extra large 1-2 tsp vanilla extract 3-4 cup light brown sugar 1 pound (2 cups) canned pumpkin 1-2 tsp salt 1-4 tsp finely ground black pepper 1-2 tsp ginger 1-4 tsp mace 1-4 tsp nutmeg
Adjust rack one-third up from bottom of oven and preheat to 450¡ F. Have prepared unbaked crust in the freezer. It must be frozen at least 20 or 30 minutes. Scald cream (or 1 C heavy cream and 3-4 C milk) in a small saucepan. I used 1 3-4 C half-n-half and 1-3 C powdered milk Meanwhile, in large bowl beat the eggs lightly. Beat in the vanilla, sugar, salt, spices. I used 1-2 tsp cinnamon in place of nutmeg Then add pumpkin and mix well. Gradually stir in the hot cream. Pour filling into frozen crust and bake for 10 minutes at 450 degrees. Turn down oven to 350¡ and bake another 30 or 40 minutes, until a small sharp knife inserted in middle of pie comes out clean. Do not test more than necessary because each cut will leave a scar which will get bigger as the pie cools. Place on a rack to cool. Serve while still barely warm or at room temperature.
Best regards, Bob
