Yield: 4 servings
|1 tablespoon||Dark molasses|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground cinnamon|
|1¼ cup||Pumpkin puree, prefer fresh*|
|1 pinch||Salt 1/2 c Sugar|
|1 cup||Heavy cream, cold|
|2 tablespoons||Unsalted butter, melted|
This spicy pumpkin pie can be made a day ahead and kept, lightly covered, at room temperature until serving time. To serve in the Pleasant Hill (a Shaker Village in Kentucky featured in the article) style, accompany with a bowl of whipped cream. Make Flaky Pie Crust.
Heat oven to 350 degrees F. Heat milk in small heavy saucepan over medium heat until small bubbles form around edges of pan; remove from heat. Beat eggs lightly in large bowl until frothy. Add scalded milk in thin steady stream, stirring constantly; stir in remaining ingredients except for cream. Whisk until thoroughly blended. Pour filling into prepared crust; bake until center is firm and small knife inserted in center of pie is withdrawn clean, about 45 minutes.
Cool completely on wire rack. At serving time, beat cream in chilled small mixer bowl with chilled beaters until soft peaks form. Transfer to serving bowl and serve with pie. TIP: *For fresh pumpkin puree, split a medium pumpkin crosswise; remove and discard seeds and fibers. Place pumpkin, cut side down, on lightly greased baking sheet; bake in 325 degrees F oven until tender when pierced with knife, about 1 hour. Scrape pulp away from skin; discard skin. Place pulp in blender or food processor fitted with metal blade; process in batches, until smooth. Force puree through coarse sieve. Measure 1¼ cups puree for recipe; reserve remainder for other purpose. Pumpkin puree can be frozen, tightly covered, up to 6 months. If using canned pumpkin, use solid-pack, unsweetened. FROM: "Shaker Thanksgiving", Cuisine magazine November 1981 VIA: amo@...