I have been baking this pie since 2008 when I found it in “Fine Cooking” magazine. Before the magazine falls apart I’ll rewrite it here.
Heat the oven to 325*F Prepare a crust for a single crust pie.
- 2 cups pumpkin (a 15 oz can of pumpkin works)
- 2 large eggs + a large egg yolk
- 1 cup heavy cream
- 1 Tablespoon Brandy
Whisk the pumpkin, eggs, cream and Brandy (we like Apple Jack) in a large bowl.
In a small bowl, whisk together the following.
- 3/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 and 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon black pepper
- 1/8 teaspoon cloves
Blend the sugar and spice mix into the pumpkin.
Pour the filling into the pie crust. Bake for about 1 hour. The pie should be set around the edges but still slightly wet and jiggly in the center. The filling will continue to cook and set as it cools.
Let your pie cool completely on a wire rack. Refrigerate at least 2 hours and up to 2 days before serving.
Make a Brandied Ginger Cream just before serving. Whip 1 cup of cream to soft peaks (about 2 minutes). Add 2 Tablespoons brown sugar, 1 teaspoon ground ginger and 1 teaspoon brandy to the cream. Continue to whip until it forms medium-firm peaks, about 30 seconds longer.
Side note… if you use roasted pumpkin like I did this year (2012) remember to run the pumpkin through the blender to free it of pumpkin strings! I’m jus sayen.