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Pumpkin Pie II

Source of Recipe


From "The Little Red Barn Baking Book"



List of Ingredients



• Pastry for single-crust pie
  
• 3 eggs
  
• 2 cups canned puréed pumpkin
  
• 1 cup light brown sugar, tightly packed
  
• ¼ tsp salt
  
• 1 tsp ground cinnamon
  
• 1 tsp grated nutmeg
  
• ½ tsp ground ginger
  
• ¼ tsp ground cloves
  
• 2 Tbsp bourbon
  
• 1½ cups evaporated milk
  






Instructions



1. Preheat oven to 425° F.
   Roll out the pastry dough to less than 1/8-inch thick and use to line a 9-inch round, 2-inch deep pie dish. Chill for 30 minutes.
   
   
2. Meanwhile, beat the eggs in a bowl. Add the pumpkin, brown sugar, salt, spices, bourbon and evaporated milk. Combine well.
   
   
3. Set the pie shell on a baking sheet and place on a partially pulled-out oven rack. Pour the filling into the pie shell, filling as high as you dare go. Gently slide into the oven. Bake for 15 minutes, then reduce the oven temperature to 325° and bake for 25 to 30 minutes, or until the filling is just set. A knife inserted in the center of the pie should come out clean. Allow to cool completely before serving.
   
   Serves 6 to 8
   
   ............
   
   Serve with:
   
   PERFECT WHIPPED CREAM
   
   • 1 cup whipping cream, well chilled
   • 2 Tbsp granulated sugar
   
   If you have time, chill the mixing bowl and beaters or whisk in the freezer for 10 to 15 minutes.
   
   Put the cream and sugar into the bowl. With an electric mixer, start whipping on a slow speed and gently increase to high. The cream is ready when it just starts to form very soft peaks and just about holds its shape. Any more than this, and you've overdone it. Because an electric mixer can be a bit ferocious, it's best to switch over to a hand whisk just before the cream is ready. If you feel vigorous and energetic, you can do it all by hand. Use a nice, big balloon whisk. It won't take long and you'll get the best results.
   
   Serves 4 to 6