pumpkin pie
(2)-9 inch pies
Place pie shells on a sheet pan when baking to insure even baking and incase the filling spills over.
Ingredients
2 cups pumpkin puree
1 1/4 cups dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly grated ginger or ground ginger spice
2 teaspoons cinnamon
4 eggs
2 cups heavy cream
1 teaspoon vanilla
Instructions
In a large mixing bowl add the pumpkin puree, sugar, salt, ginger and cinnamon and mix well.
Beat the eggs, cream and vanilla together until just blended then add to the pumpkin mixture stirring until well incorporated.
Place the unbaked pie crusts on a sheet pan. Poor the filling into them and bake in a 400 degree oven for 30 minutes. Then reduce the heat to 375 degrees and bake for an additional 15 minutes or until an inserted knife comes out clean.
Thoughts
Freshly roasted and pureed pumpkin can always be substituted for canned pumpkin making sure it isn’t too wet. Ground ginger can be substituted for the freshly ground ginger root, however the spiciness of the ginger-root does add an added flavor element that really makes the pie special. Remember to grated the ginger finely and not to have any threads that often shred off of the root. We want finely grated or even minced ginger.