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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Recipe from a local newspaper called the Tennesseean. Ingredients:
1 pastry for single-crust pie |
2 cups pumpkin puree |
3/4 cup sugar |
2 eggs |
3/4 cup heavy cream |
3/4 cup whole milk |
2 tablespoons bourbon or 2 tablespoons rum |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
sweetened whipped cream, to serve |
Directions:
1. To make the filling, in a large glass bowl whisk together the pumpkin, sugar, and eggs.
2. Then whisk in cream, milk, bourbon, cinnamon, ginger, nutmeg and salt.
3. Pour into pie shell.
4. Bake until filling is set at the edges and a knife inserted near the center comes out clean, 40-50 minutes.
5. Cool on a wire rack before serving at room temperature.
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