Kosher Pumpkin Pie - Dairy |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Kosher Delight a Jewish Online Magazine Ingredients:
1 single 9 inch pie shell |
3 eggs |
1 egg yolk |
1/2 cup white sugar |
1/2 cup packed brown sugar |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 1/2 cups milk |
1/2 cup heavy whipping cream |
2 cups pumpkin puree |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, egg yolk, white sugar and brown sugar.
2. Add salt, cinnamon, nutmeg, ginger and cloves.
3. Gradually stir in milk and cream.
4. Stir in pumpkin.
5. Pour filling into pie shell.
6. Bake for ten minutes in preheated oven.
7. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set Pumpkin Puree:Cut the pumpkin into large chunks and place on an oiled baking sheet.
8. Cover with foil and bake in a 350°F oven for one hour or until fork tender.
9. Allow pumpkin to cool, then remove the skin and puree in a food processor.
10. Use the puree in your holiday baking.
11. Unused puree can be frozen in airtight containers for one month.
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