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Sugar and Spice Pumpkin Pie |
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Ingredients
1 crust, blind baked and cooled
1 16 ounce can pure pumpkin or butternut squash
2 large eggs
1 large egg yolk
3/4 cup light cream
1/4 cup heavy cream
1 tablespoon brandy or rum (or 1 extra tablespoon of cream)
1/2 cup Rain's Choice Vanilla or Cinnamon Spice sugar
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon cloves
1 tablespoon pure vanilla extract
1 cup heavy cream
1 tablespoon Rain's Choice Vanilla or Cinnamon Spice Sugar
1 teaspoon rum or brandy
1 teaspoon pure vanilla extract
Instructions
Heat the oven to 325 degrees.
In a large bowl, mix the pumpkin, eggs, egg yolk, cream rum or brandy and vanilla.
In a small bowl, whisk together the spices. Add to the pumpkin mixture and blend well.
Pour the filling into the cooled pie crust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. Let the pie cool on a wire rack and then refrigerate unless you will be serving it that evening. You can refrigerate the pie for up to two days before serving.
Whip the cream, sugar, rum or brandy and extract just before serving the pie. Whip to medium firm peaks. Pass along with pie or add as you serve it.
NOTE: Taking the pie out before the center sets will keep the pie from cracking on top. The filling continues to cook for a while after the pie comes out of the oven, so it will be firm when you serve it.
Also, when I prepared my crust, I whipped the egg white and, using a pastry brush, washed the edges of the crust with the white. Then I sprinkled Rain's Choice Vanilla Sugar on the crust. This adds a lovely glittery quality to pies.
Finally, this pie has half the sugar normally used in pumpkin pie. You are welcome to add more if you wish, but I think you'll find this sweet enough as it is. It's a good way to cut back a bit on the sugar and not miss it!
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