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
Continue After Advertisement
Ingredients
-
1
9" pastry crust
-
3/4 cup
dark brown sugar
-
1
can sweetened condensed mil
-
1/4 cup
heavy cream
-
1/2 teaspoon
salt
-
1-1/2 teaspoons
cinnamon
-
1/2 teaspoon
ground ginger
-
1/2 teaspoon
cloves
-
1-1/2 cups
Long Island Cheese Pumpkin purée
-
2
eggs
Directions
-
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!!!
See what other Food52ers are saying.