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
Ingredients
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1
9" pastry crust
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3/4 cup
dark brown sugar
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1
can sweetened condensed mil
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1/4 cup
heavy cream
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1/2 teaspoon
salt
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1-1/2 teaspoons
cinnamon
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1/2 teaspoon
ground ginger
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1/2 teaspoon
cloves
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1-1/2 cups
Long Island Cheese Pumpkin purée
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2
eggs
Directions
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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.
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Preheat oven to 425°F
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Line pie plate with crust.
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Combine all the ingredients in a bowl and whisk together until smooth and blended
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Pour the mixture into the crust
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Bake for 10 minutes, then reduce heat to 300°F. Bake about 45minutes or until firm.
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Add a bit of fresh whipped cream with a little bit of brandy whipped in and enjoy!!!
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