Pumpkin Pie

Recipe Ingredients

2 cups	474ml	Canned or fresh pumpkin puree
1 tablespoon	15ml	Crystallized ginger
1 1/4 cups	296ml	Half-and-half
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cloves
1/2 teaspoon	2.5ml	Salt
2/3 cup	106g / 3.7oz	Light-brown sugar - (packed)
3 cups	594g / 20oz	Eggs - lightly beaten (large)
2 cups	396g / 13oz	Egg yolks - lightly beaten (large)
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Prepared 9" pie shell - chilled
		Optional
		Sweetened Whipped Cream - (see recipe)

Recipe Instructions

Preheat the oven to 425 degrees.

Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.

Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350 degrees.

Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.

This recipe yields 8 servings.

Per serving (without whipped cream): 400 calories, 39g carbohydrates, 8g protein, 25g fat, 185mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 11-17-2002

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