Perfect Pumpkin Pie
1 Ginger Crumb Crust -- baked 1 pound solid-pack pumpkin puree -- (1 1-pound can) 1/2 cup light corn syrup 3/4 cup packed light brown sugar 3 large eggs 1 1/2 cups heavy cream -- o...
Ingredients
- 1ginger crumb crust -- baked
- 1poundsolid-pack pumpkin puree -- (1 1-pound can)
- 1/2cuplight corn syrup
- 3/4cuppacked light brown sugar
- 3large eggs
- 11/2 cups heavy cream -- or evaporated milk
- 2tablespoons dark rum
- 1teaspoonvanilla extract
Directions
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1 Ginger Crumb Crust -- baked 1 pound solid-pack pumpkin puree -- (1 1-pound can) 1/2 cup light corn syrup 3/4 cup packed light brown sugar
- 2
2) Preheat the oven to 350 degrees F, with a rack in the middle
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Put the canned pumpkin, corn syrup and brown sugar into the top of a double boiler
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Over boiling water, stirring frequently, heat the pumpkin mixture while you prepare the rest of the filling
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3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk, rum, vanilla extract, spices and salt
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then stir in the hot pumpkin-sugar mixture
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Pour as much of the filling into the baked crust as will comfortably fit
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Bake the rest in 1 or 2 custard cups put in with the pie and removed from the oven after 30 minutes.) 4) Bake for 45 minutes to 1 hour, or u