A less sweet, more pumpkiny version of the old fall favorite.
1x 9-inch pie crust
2 cups of pureed, roasted sugar pumpkin
1.5 cup heavy cream
2/3 cup brown sugar
1 tbsp white sugar
0.5 tsp salt
1 egg yolk
2.5 tsp cinnamon
1 tsp ginger
0.25 tsp nutmeg
0.25 tsp cloves
0.5 tsp lemon zest
Press the pie crust into a glass pie dish. Preheat oven to 425F.
Mix sugar, salt and spices in a bowl. Add the whipped eggs, stir in. Blend in pumpkin puree and finally the cream.
Whisk well and pour into pie crust.
Bake for 15 minutes before lowering the temperature to 350F. Bake a further 40-50 minutes, until center is set.
Cool on wire rack for 2 hours, cover with foil and store in the fridge as necessary. Serve with whipped cream.
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