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    Pumpkin: Inside Out, Upside Down Pumpkin Pie

    Source of Recipe

    Michele Mitchell, Hotel Dupont Pastry Chef

    List of Ingredients

    26 ounces canned pumpkin
    6 whole eggs
    10 ounces granulated sugar
    4 ounces brown sugar
    1/2 ounce cornstarch
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1 pinch salt
    20 ounces milk
    2 ounces heavy cream

    Recipe

    Preheat oven to 350ºF. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.

 

 

 


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