Friday, December 4, 2009
...AND A SWEET ENDING
TWO BLONDES PUMPKIN PIE
One Pillsbury Pie Crust - prepare as directed on label
One medium pumpkin
3/4 cup light brown sugar, firmly packed
3 whole eggs
1 1/4 cup heavy cream
3/4 cup granulated sugar
2 T all-purpose flour
1/2 t salt
2 t cinnamon
1 t ground ginger
1/2 t ground cloves
1 t nutmeg
1 1/2 t vanilla
1/4 cup skim milk (gotta watch those calories!)
Cut pumpkin in half and seed it, roast it about two hours at 300F or until soft.
Puree pumpkin in blender or food processor.
Take about 2 3/4 cup of the puree and whisk with brown sugar & granulated sugar. Add
flour, salt, cinnamon, ginger, cloves and nutmeg. Add in the eggs & whisk until smooth.
Add the cream, vanilla & milk and whisk some more!
Pour into prepared pie crust. If desired, he edges with aluminum foil to prevent overbrowning. Bake about 1 hour and fifteen minutes. A splash or three of whipped cream won't hurt!