Use canned or your own mashed pumpkin in this delicious pie filled with spices and kissed with brandy. The crystallized ginger kicks it up a notch from the standard pumpkin pie.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- Pastry for 9-inch pie
- 3 eggs, slightly beaten
- 1 cup canned or mashed cooked pumpkin
- 1/2 cup firmly packed brown sugar
- 1 cup half-and-half
- 2 Tablespoons plus 2 teaspoons apricot brandy
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 2 Tablespoons finely chopped candied ginger
- Whipped cream (optional)
Preparation:
Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven and gently prick with a fork. Bake an additional 5 minutes. Set aside to cool.
Combine eggs, pumpkin, brown sugar, half-and-half, apricot brandy, salt, cinnamon, cloves, and mace. Blend well. Pour into cooled pastry shell. Sprinkle top with candied ginger. Bake at 375 degrees F for 30 to 35 minutes. Garnish pie with whipped cream, if desired.
Yield: 8 to 10 servings
Recipe Source: Erma Morris
Reprinted with permission.
Combine eggs, pumpkin, brown sugar, half-and-half, apricot brandy, salt, cinnamon, cloves, and mace. Blend well. Pour into cooled pastry shell. Sprinkle top with candied ginger. Bake at 375 degrees F for 30 to 35 minutes. Garnish pie with whipped cream, if desired.
Yield: 8 to 10 servings
Recipe Source: Erma Morris
Reprinted with permission.
