Thursday, September 30, 2010

Spiced Pumpkin Pie

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2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose GF flour (Sweet Rice Flour would work too)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

1 1/2 cups canned solid pack pumpkin
1/2 tablespoon dark molasses
1/2 tablespoon maple syrup
4 large eggs
2/3 cup whipping cream
1 purchased frozen 9-inch pie crust or prepare a homemade crust.

Place baking sheet in oven and preheat to 450°F.
Whisk first 8 ingredients together in large bowl to blend.
Whisk in pumpkin, molasses/maple syrup and eggs, then cream.
Pour mixture into frozen crust or homemade pie crust.
Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 - 50 minutes. Cool.
Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature.

Serves 6 - 8

"Turn off oven after the time is up and leave pie to set for another 1/2 hour."
"If you're making your own crust, make sure the crust is frozen and dont use a glass pie pan - otherwise the bottom crust might be on the soggy side."
"Prebaking the crust for about 10 minutes before pouring in the filling helps to reduce the chance it might be soggy."

Originally this recipe came from I'm currently trying to figure out how to make another version of this that doesn't use eggs.

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