Halloween Pumpkin Pie
Author/Submitted by: Servings: 8 Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
--- -------larry luttropp
fvkc70a------------------
------------------l.a.times food
section------------------ 1
2 lb
sugar pumpkin or 1 1/2
c
canned pumpkin 2
eggs 2
egg yolks 2/3
c
sugar 1/2
t
salt 1
t
ground cinnamon 1/4
t
ground ginger or 1
t
freshly grated gingermroot 1/4
t
freshly grated nutmeg 1 1/4
c
half and half
pie crust
Directions:
Rinse stem and halve pumpkin. Scrape away seeds and filaments. Cut
pumpkin into 2-inch chunks. Remove skin, using paring knife. Place
pumpkin in large baking dish and add 1/2 cup water. Cover tightly with
foil. Bake pumpkin at 350 degrees on middle oven rack until soft, about
1 hour, adding more water if needed. Cool and puree pumpkin in food
processor. Scrape pumpkin puree or canned pumpkin into bowl. Whisk
in eggs and yolks. Add sugar, salt, cinnamon, ginger, nutmeg and half
and half, whisking smooth between each addition. Pour filling into
prepared pie crust. Bake at 350 degrees on lowest oven rack until crust
is baked through and filling is set, about 1 hour. Cool pie on rack.
If pie must sit more than two hours before serving, when cool cover
loosely with plastic wrap and refrigerate. Presented by: Nick
Malgieri, L.A. Times, article " Beyond Jack O'Lanterns", 10/27/94, page
H26 "If you want to cook your own pumpkin for a pie, make sure to
buy an orange-fleshed sugar pumpkin or pie pumpkin, usually available at
farmer's markets and at roadside stands in the fall. Don't under any
circumstances use the jack-o-lantern type pumpkin (the most common kind
in supermarkets), which are watery and insipid when cooked. You may also
substitute cooked sweet potatoes or acorn squash for the pumpkin".
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
|