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Author Notes: This recipe came out of one of those nights when you just don't have all the ingredients that you need. I like to use fresh pumpkin (or at least pumpkin I prepared and always keep frozen) and I have spent the last few years finding the *perfect* type of pumpkin to use. It's called a long island cheese pumpkin - it really makes all the difference!! A regular sized one usually makes enough puree for 4!!! pies.
Use your favorite crust recipe (mine is the Fannie Farmer Basic Pastry) —okadots
Makes: 1 - 9 inch pie
9" pastry crust
cup dark brown sugar
can sweetened condensed mil
cup heavy cream
teaspoon ground ginger
cups Long Island Cheese Pumpkin purée
- If you need to make the pumpkin puree: cut the pumpkin into quarters and scoop out the seeds. Place in a baking dish, face-down, with a 1/2" of water and cover with foil. Steam at 350° until tender (about 20 min). Let cool, scoop out pumpkin flesh and purée. After, puréeing, strain excess water out using a cheesecloth.
- Preheat oven to 425°F
- Line pie plate with crust.
- Combine all the ingredients in a bowl and whisk together until smooth and blended
- Pour the mixture into the crust
- Bake for 10 minutes, then reduce heat to 300°F. Bake about 45minutes or until firm.
- Add a bit of fresh whipped cream with a little bit of brandy whipped in and enjoy!!!