Real Pumpkin Pie
Source of Recipe
Aunt Saunny
For the crumbly topping:
1 cup chopped pecans
1/2 cup, 1 stick, butter, cold
2 tablespoons minced candied ginger
3 tablespoons flour
1/3 cup brown sugar
Rub all ingredients together with your fingertips, to combine into crumbly mixture.
For the filling:
2 cups pureed, cooked pumpkin (see note)
2 cups heavy cream
1/4 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground clove
3 eggs
1 1/2 ounces bourbon
Pre-baked 9-inch deep-dish pie shell (see note)
Mix all ingredients together in a large bowl. Pour filling into a pre-baked, homemade 9-inch pie shell (use your favorite pie crust recipe). Bake at 350 F for about 1 hour. Top with crumb mixture and bake for a further 45 minutes, or until set in center. Allowing the pie to cool overnight before serving will enhance the flavor.
Makes 8 to 12 servings.
Note: To make pureed, cooked pumpkin: Cut pumpkin in half horizontally and place in a roasting pan in 1/4 inch of water. Cover with foil and bake at 400 F until tender -- time will vary with pumpkin size and variety. Puree in a food processor. For the pie container, Cuggino says a standard 9-inch pie dish will work fine, but a deep pie dish will work better, as the filling is plentiful.
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