Harvest pumpkin pie

1 servings

Ingredients

Quantity Ingredient
Pastry for 9 inch single
2 eaches Eggs
cup Cooked pumpkin puree
1 cup Packaged dark brown sugar
¾ cup Light cream
1 teaspoon Cinnamon
½ teaspoon Cloves crust pie
½ teaspoon Ginger
½ teaspoon Nutmeg
½ teaspoon Salt
2 tablespoons Sour cream
teaspoon Milk

Directions

FILLING

Roll out pastry and fit into nine inch pie plate. Trim pastry, leaving one inch overhang; fold under and flute edge. With fork, prick shell all over. Place in freezer for 30 minutes. Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake on lowest rack in 400F oven for 10 minutes, lift out foil with weights and bake for about 10 minutes longer or until pastry is set.

FILLING: Meanwhile, in large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt; pour into pastry shell. Combine sour cream with milk; pour into funnel with narrow tube, blcoking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over filling. Beginning at centre, pull tip of knife shallowly through fillng and sour cream mixture at eight evenly spaced intervals. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern. Bake on lowest rack in 350F oven for about one hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on wire rack. TIP: For guaranteed success, quick-chill and prebake the crust at a high temperature before adding the pumpking custard and baking the pie at a lower temperature.

Origin: Newspaper Article Shared by: Sharon Stevens ++_ End Stevens Recipe ++-

Submitted By SHARON STEVENS On 11-08-94

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