| 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.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”