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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 unbaked 9 inch pie crust
1 unbaked pie crust, to use for decoration
2 cups canned solid-pack pumpkin
2/3 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt and nutmeg
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup Cognac or other brandy
Ginger Whipped Cream (as an accompaniment)
1 1/2 cups well-chilled heavy cream
3 tablespoons confectioners sugar, or to taste
1/2 teaspoon ground ginger
1/4 cup finely chopped candied ginger plus additional for garnish
Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375 degree oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
In a bowl whisk together the first 10 ingredients until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
Ginger Whipped Cream:
In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.
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BRANDIED PUMPKIN PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 unbaked 9 inch pie crust
1 unbaked pie crust, to use for decoration
2 cups canned solid-pack pumpkin
2/3 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt and nutmeg
1 cup heavy cream
2/3 cup milk
2 large eggs
1/4 cup Cognac or other brandy
Ginger Whipped Cream (as an accompaniment)
1 1/2 cups well-chilled heavy cream
3 tablespoons confectioners sugar, or to taste
1/2 teaspoon ground ginger
1/4 cup finely chopped candied ginger plus additional for garnish
Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375 degree oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
In a bowl whisk together the first 10 ingredients until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
Ginger Whipped Cream:
In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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