Pumpkin Pie

Pumpkin Pie

Cupcake Cafe CookbookThis is a very rich pie, not too spicy or sweet.

4 eggs
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 pound unsweetened canned pumpkin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
1/2 cup heavy cream*
1/2 cup light cream*
1/2 recipe Pie Crust Dough

Preheat the oven to 325 &deg F. Combine all the filling ingredients in the order given, making certain that the spices are well distributed. Pour the filling into a prepared unbaked 10-inch pie shell and bake for about 30 to 35 minutes, until set. You can test it with a knife for doneness, as you would a custard. (If the knife blade comes out clean, it's ready to take out). The crust edges should be slightly browned as well. Cool and, if not eating the pie within 4 hours, store it, wrapped airtight, in the refrigerator.

Makes 6 to 8 servings

*For either or both of these you can substitute half and half, milk, or even part skim milk. The result will be less rich, but it will set and be just as pie-like. Just use 1 cup total.

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Excerpted from CUPCAKE CAFE COOKBOOK by Ann Warren Copyright&copy 1998 by Ann Warren and Joan Lilly. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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