 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
|
Ponzio’s, Cherry Hill, New Jersey Ingredients:
1 (3 -5 lb) pie pumpkin |
10 tablespoons sugar |
1/4 cup nonfat dry milk powder |
1/2 cup corn syrup |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/2 cup heavy cream |
2 eggs, beaten |
1 1/4 cups milk |
1 (9 inch) pie shells, partially baked |
Directions:
1. Cut the skin off the pumpkin, cut pumpkin in half and clean out the strings and seeds.
2. Place the pumpkin in a kettle of boiling water and boil until tender.
3. Carefully remove the pumpkin and place in a cheesecloth square, tying it up as tightly as possible.
4. Hang overnight over a pan or bowl to collect the draining juices—OR line a colander on top of a bowl, and place the boiled pumpkin in the colander; cover with plastic wrap and let stand overnight.
5. Remove the pumpkin from the cheesecloth or colander and puree in a food processor.
6. Preheat oven to 375°.
7. In a big bowl, combine the pumpkin puree, sugar, dry milk, corn syrup, spices, and salt.
8. In another bowl, combine the cream, eggs, and milk, then add to the pumpkin mixture.
9. Pour into the pie crust and bake for 1 hour and 10 minutes to 1 hour and 20 minutes (cover crust edges with foil to prevent overbrowning).
10. Let pie cool before serving.
|
|