Here's another recipe that will require some work but remember what I said, "your Guest will be Impressed".
Ingredients: 1 medium Pie Pumpkin * 1 c. of heavy cream * 2 tsp. of flour * 3 large eggs * 1/4 c. of brown sugar * 1 T. of granulated sugar * 1 tsp. of ground cinnamon * 1/4 tsp. of clove * 1/4 tsp. of ginger * 1/2 t. of salt * a pinch of black pepper * (1) deep-dish pie shell
Directions: First, cut in half and remove the seeds and strings from one medium pie pumpkin. Make sure you use pie pumpkins as all pumpkins are not suitable for making pies. Place cut side down in a shallow casserole dish with a little water and bake at 350º until tender, approximately 35-45 minutes. When done, allow to cool and scoop out the pumpkin. You’ll need 1 1/2 cups of pumpkin. Puree the pumpkin in a blender or by hand with a potato masher. In a medium pan whisk together 1/4 cup of heavy cream and 2 tsp. of flour. Heat this mixture over low heat until it thickens. Then slowly whisk in the remaining 3/4 cup of heavy cream. Continue to whisk until it reaches a boil and then remove from the heat. It will be fairly thick. Set aside. In a medium bowl whisk together the 1 1/2 cups of pumpkin puree and 3 eggs. In another small bowl mix the 1/4 c. of brown sugar, 1 T. of granulated sugar, 1 tsp. ground cinnamon, 1/4 tsp. of clove, 1/4 tsp. of ginger, 1/2 tsp. of salt and the pinch of black pepper. Stir the sugar and spices into the pumpkin mixture and then add in the thickened cream. Whisk together vigorously. Pour the pumpkin mixture into the pie shell up to the top. Bake at 375º for 45 – 50 minutes. Test with a sharp knife to determine if it’s done – knife should be clean when removed from center of the pie. Allow to cool slightly and serve. This concludes my pre-Thanksgiving ideas. On Monday I am going to start a series on Gifts-in-a-Jar. Enjoy! ~ Chef ~
