- 1 can (15 oz.) pumpkin puree
- 2 cups firmly packed light brown sugar
- 1 cup heavy cream
- 2 eggs
- 1 egg yolk
- 4 teaspoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- pinch ground cloves
- pinch salt
- For the whipped cream:
- 3 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
ingredients
directions
1. To make the filling, in a large bowl, combine the pumpkin puree, brown sugar, cream, eggs, egg yolk, flour, vanilla, cinnamon, nutmeg, cloves and salt and whisk until smooth. Pour into the crust. |
2. Bake the pie until the filling is set but the center still jiggles slightly when the pie dish is gently shaken, about 50 minutes, or longer if using a metal pie dish. Transfer the dish to the rack and let the pie cool completely. |
3. To make the whipped cream, in a deep bowl, combine the cream, granulated sugar and vanilla. Using an electric mixer, beat the cream mixture until soft peaks form and the cream is billowy, about 2 minutes. Cover and refrigerate until ready to serve or for up to 2 hours. Serve the pie at room temperature or slightly chilled, topped with the whipped cream. Serves 10. |
4. Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002 ). |
Categories
Desserts, Web
