Ingredients Jump to Instructions ↓

  1. The Pumpkin Puree: 1 (5 to 8-pound) pumpkin

Instructions Jump to Ingredients ↑

  1. Cut off the top of the pumpkin and scrape out all the seeds and membrane (a large metal serving spoon works well).

  2. Carefully cut it into sections with a paring knife.

  3. Cut the skin off the flesh. Steam the flesh until tender.

  4. Puree in a food processor or blender until smooth.

  5. Preheat oven to 425°F (220°C). Prepare pastry; set aside.

  6. Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl. Stir in pumpkin puree. Add eggs and heavy cream to the pumpkin mixture; mix well.

  7. Pour filling into unbaked pie crust (see hint). Bake pie in the middle of oven for 15 minutes; reduce oven temperature to 350°F (175°C) and bake for 45 minutes longer, or until knife inserted in center comes out clean. Cool completely. Keep refrigerated.

  8. Serve with a dollop of sweetened whipped cream, if desired.


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