|1 tablespoon||Packed golden brown sugar|
|¾ teaspoon||Ground ginger|
|1 cup||Pumpkin (16oz)|
|¾ cup||Whipping cream|
|½ cup||Sour cream|
|3 larges||Eggs (beaten to blend)|
|Optional but super|
|¼ cup||Apricot preserves|
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and center is almost set. Note; I put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.
Opitional; Apricot preserve pie... Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust. and bake as directed. The apricot and pumpkin combination is absolutely delicious. Submitted by marina
Random recipe of the day