Pumpkin Pie
- 3 eggs
- 1 cup heavy cream
- 1/8 tsp salt
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground allspice
- 1 cup canned mashed pumpkin
- 2 tblsp finely cut preserved on candied ginger
- 1/4 cup cognac, armagnac or dark Haitian rum
- To bake pie shell, prick the botton of the pastry in 8 to 10 places with the tines of a fork. Line the shell with foil and fill with dried beans.
- Bake the bean-filled shell in a pre-heated, 425 degree oven for 10 minutes. Remove the shell from the oven and remove the foil liner and beans. Return shell to oven for 2 more minutes. Let it cool.
- In a mixing bowl, whisk the eggs lightly to mix well, then gently beat in all the remaining ingredients. Place the pastry shell on a baking sheet and pour in the pumpkin mixture. Bake in a 375 degree oven. Bake about 30 minutes or until a knife inserted in center of pie is clean when removed. The filling will still jiggle. Serve warm or at room temperature with whipped cream.
eggs, heavy cream, salt, sugar, cinnamon, ground allspice, pumpkin, candied ginger, cognac
Taken from www.epicurious.com/recipes/member/views/pumpkin-pie-1257455 (may not work)