Ingredients Jump to Instructions ↓

  1. 9-inch pie

  2. 3 eggs, slightly beaten

  3. 1 cup canned or mashed cooked pumpkin

  4. 1/2 cup firmly packed brown sugar

  5. 1 cup half-and-half

  6. 2 Tablespoons plus 2 teaspoons apricot brandy

  7. 1/4 teaspoon salt

  8. 1/2 teaspoon ground cinnamon

  9. 1/4 teaspoon ground cloves

  10. 1/4 teaspoon ground mace

  11. 2 Tablespoons finely chopped candied ginger Whipped cream

Instructions Jump to Ingredients ↑

  1. Preparation: Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and flute. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F for 3 minutes; remove from oven and gently prick with a fork. Bake an additional 5 minutes. Set aside to cool. Combine eggs, pumpkin , brown sugar, half-and-half, apricot brandy , salt, cinnamon , cloves, and mace . Blend well. Pour into cooled pastry shell. Sprinkle top with candied ginger . Bake at 375 degrees F for 30 to 35 minutes. Garnish pie with whipped cream, if desired. Yield: 8 to 10 servings Recipe Source: Erma Morris Reprinted with permission.


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