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Harvest Pumpkin Pie




Source of Recipe


Canadian Living Test Kitchen


List of Ingredients




Pastry for 9-inch (23 cm) single-crust pie

FILLING:
2 Eggs
1-1/2 cups (375 mL) Cooked pumpkin purée
1 cup (250 mL) Packed dark brown sugar
3/4cup (175 mL) Light cream
1 tsp (5 mL) Cinnamon
1/2 tsp (2 mL) Cloves
1/2 tsp (2 mL) Ginger
1/2 tsp (2 mL) Nutmeg
1/2 tsp (2 mL) Salt
2 tbsp (25 mL) Sour cream
1-1/2 tsp (7 mL) Milk


Recipe



1. On pastry cloth and using stockinette-covered rolling pin, roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. With fork, prick shell all over. Place in freezer for 30 minutes.

2. Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake on lowest rack in 400ºF (200ºC) oven for 10 minutes; remove weights and foil and bake for about 10 minutes longer or until pastry is set.

3. FILLING: Meanwhile, in large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt; pour into pastry shell.

4. Combine sour cream with milk; pour into funnel with narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over filling

5. Beginning at centre, pull tip of knife shallowly through filling and sour cream mixture at 8 evenly spaced intervals. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern

6. Bake on lowest rack in 350F (180C) oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.


VARIATIONS:

Ginger Pumpkin Pie: Add 1/4 cup (50 mL) finely chopped candied ginger to filling.

Honey Pumpkin Pie: Substitute 3/4 cup (175 mL) honey for all the brown sugar. Reduce light cream to 1/2 cup (125 mL).

Golden Pumpkin Pie: Substitute light brown sugar for dark brown sugar.