Ingredients:
- 1 pie crust
- 2 cups of pumpkin puree - recipe below - or 1 small can of canned pumpkin - 15 oz
- 1 ½ cups of heavy cream also called whipping cream
- ½ cup of packed dark brown sugar
- 1/3 cup of white sugar
- ½ tsp of salt
- 1 egg yolk
- 2 whole eggs
- 2 tsp. of ground cinnamon
- 1 tsp. of ground ginger
- ½ tsp. of ground nutmeg
- ¼ tsp. of ground cloves
- ¼ tsp. of ground cardamom
- ½ tsp. of rum flavoring
Method:
Buy a sugar pumpkin, and cut its stem and clean out the inside. Cut the cleaned out pumpkin in half.
Place each half face down on a cookie sheet and bake at 350 degrees until the pulp is tender. Cut the pulp from the skin. Mash with a potato masher or blend in blender.
Roll your dough and place it in a greased pie plate. In a stand mixer - or a bowl, mix all the ingredients together until the mixture is well blended and smooth. Pour the pumpkin mixture in the pie crust.
Bake at 450 degrees for 15 minutes. Then reduce the heat to 350 degrees, and bake an additional 45 minutes. Cool completely before eating.
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