Pumpkin-molasses pie with jane

1 servings

Ingredients

Quantity Ingredient
Pate Brisee; see recipe
1 large Pumpkin -; (abt 3 lbs)
4 larges Eggs; lightly beaten
½ cup Honey
½ cup Milk
½ cup Heavy cream
¼ cup Molasses
½ teaspoon Ground ginger
½ teaspoon Cinnamon
1 teaspoon Salt

Directions

Line a 9- or 10-inch pie dish with the pate brisee. Transfer to refrigerator to chill; freeze any remaining pastry. Heat oven to 375 degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with ½ cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and pure in blender or food processor, adding a little liquid to thin if necessary. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving.

Makes one 9-inch pie.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Jane Heller

Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Jane Heller

Converted by MM_Buster v2.0l.

Related recipes