Name: James Beard’s Pumpkin Pie
Yield: Serves 8
Ingredients: Pastry for 9" pie; 2 cups cooked puréed pumpkin; 1 cup brown sugar; 6 eggs, lightly beaten; 2 cups cream; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon mace; 1/3 cup cognac; 4 tablespoons finely chopped candied ginger

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Recipe information

Yield
Serves 8

Ingredients

Pastry for 9" pie

2 cups cooked puréed pumpkin

1 cup brown sugar

6 eggs, lightly beaten

2 cups cream

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon mace

1/3 cup cognac

4 tablespoons finely chopped candied ginger

Preparation

Step 1
Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.
Step 2
Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.

TagsPie Dessert Nut Free Easy Baking House & Garden

Recipe notes

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