Pumpkin Pie With White Chocolate Whipped Cream |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Great for a Thanksgiving dinner! Ingredients:
1 pie crust |
3 eggs |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1/4 teaspoon allspice |
1/4 teaspoon salt |
1 1/2 cups heavy whipping cream |
1/2 cup brown sugar, firmly packed |
1/4 cup granulated sugar |
2 cups canned pumpkin puree |
1 cup whipping cream |
1/2 cup somebody's mother's white chocolate sauce |
Directions:
1. Preheat oven to 350 degrees.
2. Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.
3. Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.
4. Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
5. Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.
6. Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).
7. Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.
8. Once the pie is cool, top the pie generously with the white chocolate whipped cream.
|
|