Pastry for a 9″ pie crust
1 1/4 c. pumpkin puree
3/4 c. heavy cream
3/4 c. milk
1 c. white sugar
3 whole eggs, beaten
1 tbsp. molasses
2 tbs bourbon
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. salt
Whipped cream for serving
Preheat oven to 375 degrees. Keep pie crust chilled until ready to use. Combine cream, milk and sugar in a small saucepan and heat slowly over low heat. Do not boil. Combine the pumpkin puree, eggs, molasses, cinnamon, nutmeg, cloves, ginger and salt in a bowl; slowly pour in the hot cream mixture, stirring constantly. Pour into pie crust and place in preheated oven. Bake for 10 minutes at 375 degrees. Lower the oven temperature to 350 degrees and continue to bake for 30 minutes or until set. Stick a toothpick into the center of the pie to see if it is done; it should come out clean. Let cool; serve with whipped cream.
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Why do you (as in American’s) have so many recipes that have pumpkin in them? Especially recipe’s for desserts!