Creme Fraiche Pumpkin Pie

• 1 cup pumpkin cooked, pureed, drained in a fine strainer
• 3/4 cup creme fraiche or sour cream
• 13 cup brown sugar firmly packed
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon ginger ground
• 1 pinch cloves ground
• 2 large eggs lightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons brandy or dark rum
• 1 each pie shell (9 inch) baked, 10inch

1. Preheat the oven to 300F (150C).
2. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended.
3. Stir in the eggs, vanilla, and brandy or rum.
4. Whisk again until thoroughly blended.
5. Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level.
6. Bake for about 1 hour, until set in the center.
7. Makes one 10-inch pie.

pumpkin, creme fraiche, brown sugar, salt, cinnamon ground, ginger ground, cloves ground, eggs, vanilla, brandy, pie shell

Taken from recipeland.com/recipe/v/creme-fraiche-pumpkin-pie-5768 (may not work)