| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Unbaked pie crust (9"), chilled |
| 2 |
c |
Regular canned pumpkin |
| 1 |
c |
Sugar |
| 1 |
c |
Heavy cream |
| 2 |
|
Extra large eggs, plus 1 yolk, beaten together |
| 1/3 |
c |
Dark rum (or brandy, if you prefer) |
| 1/2 |
|
Teasp each, salt, cinnamon, and ginger |
| 1/4 |
|
Teasp nutmeg |
| 1 1/3 |
c |
Pecans |
INSTRUCTIONS
Combine pumpkin, sugar, cream, eggs, rum (or brandy) and spices. Using
electric mixer at low speed, mix until well blended. Pour filling into
chilled pie shell and sprinkle with pecans. Bake in preheated 425 degree
oven for 15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes
more or until filling is completely set. (Watch out for pie crust edges
getting too dark.) Cool pie and serve with whipped cream sweetened with
dark honey (1 tablesp. honey to 1 cup cream).
Note: This is definitely not for someone who is watching his/her fat
content - but then it is Thanksgiving. I also use Cool Whip instead of the
sweetened whipped cream sometimes - either way it's still delicious.
Posted to EAT-L Digest 23 October 96
Date: Thu, 24 Oct 1996 18:45:19 -0400
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”