Old-Fashioned Pumpkin Pie
2 eggs
1 cup light cream
1-2/3 cups homemade pumpkin purée or 1 can (14 oz)
3/4 cup firmly packed brown sugar
2 tbsp molasses
1 tbsp rum
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 unbaked deep pie shell (9-inch)
1 tbsp light cream
Garnish:
1 cup whipping cream
1 tsp rum or 1/2 tsp vanilla
1/2 tsp granualted sugar
Pinch salt
In large bowl, beat together eggs and 1 cup light cream. Blend in pumpkin, sugar, molasses, rum, ginger, cinnamon, cloves, nutmeg and salt.
Pour into pie shell; drizzle remaining cream in a coil pattern in middle of pie and swirl with a spoon to incorporate slightly into filling.
Bake in 425 F oven for 10 minutes; reduce heat to 350 F and continue baking until tip of knife inserted into center comes out clean, about 30 minutes. Let cool on rack.
Garnish: Whip cream until soft peaks form; beat in rum, sugar and salt. Spoon over wedges of pie. Makes 6 to 8 servings.
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