Baked Goods, Desserts, Pies
2 eggs
1 cup l light cream
1-2/3 cups homemade pumpkin puree or 1 can
( 14 oz/398 mL )
3/4 cup brown sugar
2 tablespoons molasses
1 tablespoon rum
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon light cream
In large bowl, beat together eggs and 1 cup light cream. Blend in pumpkin, sugar, molasses, rum, ginger, cinnamon,cloves, nutmeg and salt. Pour into pie shell; drizzle remaining cream in a coil pattern in middle of pie and swirl with a spoon to incorporate slightly into filling.
Bake in 425 F oven for 10 minutes; reduce heat to 350 F and continue baking until tip of knife inserted into centre comes out clean, about 30 min. Let cool on rack.
Garnish with whipped cream. Makes 6 to 8 servings.