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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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A hit in Tasmmania. This recipe was adapted from Martha Stewart's Pies and Tarts. I am originally from NY, and made this for Christmas and also for a Body Shop party that I hosted. EVERYONE WANTED THE RECIPE. Ingredients:
2 cups fresh cooked pumpkin puree |
3 medium eggs |
1/2 cup heavy whipping cream |
1/2 cup light brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 pie shell |
Directions:
1. Preheat oven to 180c/350f.
2. Boil pumpkin until soft.
3. In a large bowl lightly whisk the eggs.
4. In a food processor, puree pumpkin.
5. Add the remaining ingredients and stir to combine.
6. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.
7. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned. (the center will still look wet) (A knife inserted about 1 inch from side of pan will come out almost clean.).
8. Serve at room temp with maple whipped cream.
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