Pumpkin Pie

Recipe Ingredients

1 cup	237ml	Cooked and pureed pumpkin - drained in a fine strainer
3/4 cup	177ml	Creme fraiche
1/3 cup	53g / 1.9oz	Brown sugar (generous) - firmly packed
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1		Ground cloves
2		Eggs - lightly beaten (large)
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Brandy or dark rum
1		Prebaked Pie Shell - see * Note

Recipe Instructions

* Note: See the "Prebaked Pie Shell" recipe which is included in this collection.

Preheat the oven to 300 degrees.

In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.

Mound the pumpkin mixture into the Prebaked Pie Shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center.

This recipe makes one 10-inch pie.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6193 broadcast 11-21 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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