American Pumpkin Pie
by Aethnen - January 17th, 2009.Filed under: Recipes. Tagged as: Autumn Equinox Food, Gŵyl Awst, Gŵyl Calan Gaeaf, Gŵyl Medi, harvest, Lammas Food, Lughnasadh Food, Mabon, pie, pumpkin, recipe, Samhain Food.
ABOUT: The creamiest pumpkin pie you will ever taste, and a traditional American recipe handed down from Jenn’s mother, grandmother and so on. Primarily served from October until February, so would be appropriate for any rituals or get-togethers in that Winter time.
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INGREDIENTS: (makes 2 pies)
1 1/4 cup firmly packed dark brown sugar
1 tblsp cornflour
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground gloves
2 cups pumpkin puree (pumpkin pulp boiled down into liquid)
3 eggs, ready beaten
1 cup heavy cream
1/3 cup milk
1 piecrust ready-made and set aside for use
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DIRECTIONS:
1. Whisk together brown sugar, cornflour, salt, cinnamon, ginger, nutmeg and cloves in a bowl.
2. Add pumpkin, eggs, cream and milk –whisk well to combine.
3. Pour filling into piecrust and bake at 375 F for 60-65 minutes. Cover crust with foil after about 30 minutes, if getting brown (which it will do, thanks to the cream).
4. Once done (it shouldn’t be a liquid anymore), let cool completely, at least 2 hours before serving (to let it finish setting). Best served chilled with a bit of whipped cream on top!
NOTE– If you are unlucky as to not possess an American measuring cup, just use a normal tea mug, and stick to the same measurement all the way through.