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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Try this for a different flavor from regular pumpkin pie. I really like the blend of spices. I don't like pie crust, so I baked it in a 9-in round cake pan coated with nonstick spray. From Cooking Club Oct/Nov 2009. Ingredients:
3/4 cup brown sugar |
1 teaspoon ground cardamom |
3/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
2 eggs |
1 egg yolk |
1 (15 ounce) can pumpkin puree |
1 1/2 cups half-and-half (i used 12 oz. can evaporated milk) |
1 unbaked 9-in pie crust |
Directions:
1. Heat oven to 400°F.
2. Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
3. Whisk in eggs and egg yolk.
4. Stir in pumpkin and half-and-half until blended.
5. Pour filling into crust.
6. Bake 20 minutes. Reduce temperature to 325°F.
7. Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
8. Cool on wire rack. serve warm or cold topped with whipped cream.
9. Store in refrigerator.
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