Pie Pumpkins/Citrouilles

Daizy's Perfected Pumpkin Pie
Makes 2 pies - you can freeze the filling and pie shell separately to bake later.


1 pie pumpkin
3/4 cup brown sugar, packed
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
1/2 tsp fine salt
3 eggs
1/3 cup whipping cream
3 tbsp Sortilège (Canadian maple whisky) or brandy

2 pie shells - use this recipe for the BEST PIE CRUST EVER!  http://www.finecooking.com/recipes/all-butter-piecrust.aspx

Spiced Whipped Cream:

1 cup whipped cream
2 tsp icing sugar
1/4 tsp cinnamon
1/4 tsp ground ginger
pinch of nutmeg

Preheat oven to 350 degrees F.  Cut pie pumpkin in half, scoop out the seeds, coat the cut edge with butter or veg oil and lay cut-side down on a baking sheet.  Roast for 30 minutes or until fork tender.  Once cooled, scoop out the flesh and add to the food processor, along with brown sugar, spices, salt, eggs, whipping cream and Sortilège or brandy.  Blend until smooth.

Add filling to your pie crust and bake at 400 degrees F for 10 minutes.  Lower the temperature to 350 and continue baking for another 20-30 minutes, until crust is golden brown and filling is slightly jiggly.  Cool completely and refrigerate until ready to serve.  Re-heat until warm to serve and add a dollop of spiced whipped cream and a sprinkle of cinnamon to garnish.  Yum!

Pumpkin Soup

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