Pumpkin Sour Cream Custard Pumpkin Pie
- t 15-ounce can solid pack pumpkin
- t cup sour cream
- t/2 cup heavy cream
- t/4 cup (packed) golden brown sugar
- t large eggs
- t teaspoon ground cinnamon
- t teaspoon ground ginger
- t/4 teaspoon ground nutmeg
- t/4 teaspoon ground cloves
- t/4 teaspoon salt
- Set oven at 500 degrees and immediately place a cookie sheet on the lower rack. Begin gathering the pie ingredients. Reduce heat to 375 degrees and place a pricked one recipe pie crust blind on the cookie sheet with pie weights and back for 15 mins. Check the pie crust frequently. When it is finished, it should be very light golden color. Protect rim if necessary with foil to prevent over baking. Remove from oven and cool on a wire rack.
- Whisk pumpkin, sour cream, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt and 3/4 cup sugar in large bowl to blend. Pass through a large screened sieve. Pour into prepared crust. Reduce oven temperature to 350 degrees Bake until filling puffs around edges and center is almost set, about 55 minutes. Transfer to rack and cool completely.
solid pack pumpkin, sour cream, heavy cream, golden brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt
Taken from www.epicurious.com/recipes/member/views/pumpkin-sour-cream-custard-pumpkin-pie-50008472 (may not work)