| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| Pate Brisee; see recipe | ||
| 1 | lg | Pumpkin -; (abt 3 lbs) |
| 4 | lg | Eggs; lightly beaten |
| 1/2 | c | Honey |
| 1/2 | c | Milk |
| 1/2 | c | Heavy cream |
| 1/4 | c | Molasses |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Cinnamon |
| 1 | ts | Salt |
INSTRUCTIONS
Line a 9- or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Heat oven to 375 degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and pure in blender or food processor, adding a little liquid to thin if necessary. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving. Makes one 9-inch pie. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Jane Heller Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Jane Heller Converted by MM_Buster v2.0l.
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