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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Chill: 10 minutes; Bake: 1 hour 5 minutes. Ingredients:
1/2 recipe easy piecrust |
4 large eggs |
3/4 cup firmly packed dark brown sugar |
1/4 cup dark corn syrup |
1/2 cup granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1 cup whipping cream |
1 1/2 cups cooked pumpkin puree or 1 (15-ounce) can unsweetened pumpkin |
Directions:
1. Roll half recipe Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Chill in freezer 10 minutes.
2. Preheat oven to 400°. Combine eggs, brown sugar, and corn syrup in a large bowl, and whisk until thoroughly blended. Stir in granulated sugar and next 3 ingredients. Add cream, Pumpkin Puree, and chopped pecans; stir to blend. Pour mixture into chilled piecrust. Bake at 400° on lower oven rack for 1 hour 5 minutes or until filling sets around edges and is slightly loose in center; shield pie lightly with aluminum foil after 30 minutes, if necessary. Let cool completely before slicing.
3. Note: You may substitute 1 1/2 cups cooked and mashed butternut squash for pumpkin.
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