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ingredients:
Pastry for two 9-inch 1-crust pies or
ready-made pie shell
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups pureed cooked pumpkin
1 1/2 cups light cream
3 eggs
2 Tablespoons sweet dark rum
Accompaniment:
lightly sweetened whipped cream
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To make your own pie shells:
Prepare two 9-inch pastry shells with fluted rims. Preheat
the oven to 400 degrees F while chilling the shells for about
15 minutes. Lines the shells with waxed paper or foil and
fill them with weights, such as beans or raw rice. Bake the
shells for 10 minutes, then remove the paper or foil and rice
or beans, prick the shells in several plces with a fork, and
bake for another 10 minutes.
Combine the sugar, salt, spices and pureed pumpkin and mix
them thoroughly. Beat together the eggs, cream and rum and
then beat together the two mixtures.
Divide the filling evenly between the two pastry shells and
bake the pies for 10 minutes in the preheated 400 degrees
F oven, then lover the temperature to 350 degrees F and bake
them for another 25 to 30 minutes, or until a knife inserted
near the center comes out clean.
Cool the pies on racks and serve them with sweetened whipped
cream.
Makes two 9-inch pies.
posted by Paul credits The Vegetarian
Epicure book two p.343
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