Ingredients
- 1 hot partially prebaked 9" pie shell
- 2 cups canned pumpkin puree
- 3/4 cup packed brown sugar
- 3 Tbs. molasses
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. powdered ginger
- 1/2 tsp. cinnamon
- 1/8 tsp. cloves
- 1 cup heavy cream
- 3 Tbs. bourbon
- 3 eggs
Directions
Heat oven to 425 degrees.
Whisk together all the ingredients except the eggs in a medium saucepan. Place over low heat and cook, stirring occasionally until bubbling.
Remove saucepan from heat and whisk in eggs one at a time. Pour filling into still hot pie shell and place on a baking sheet in the oven.
Bake for 10 minutes, then lower heat to 350 degrees. Turn pie around so it will bake evenly. Bake 13 to 15 minutes longer, but start to check the pie after 8 minutes and every minute thereafter.
A custard pie will set up quickly. Check by jiggling the pie slightly. Mixture should be puffed up and set around the perimeter but still wobbly in the center.
Remove from oven and let cool on a rack for at least 1 hour before serving.
Serve with sweetened whipped cream or vanilla ice cream.
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Submitted 6/13/05.
Source: THE YELLOW FARMHOUSE COOKBOOK by Christopher Kimball
Submitted By: Carolina
mkpb@bellsouth.net
Pumpkin Custard Pie