This one tends to go pretty smoothly (knock on wood). A few field notes:
1. I don't measure my spices in this thing. I used to smoke, so I run on the assumption that everyone who will be eating this pie suffers from a similarly depressed state of taste--thus, spices are hiiiiiiigh.
2. The liquor used is entirely at your discretion--I have, in times past, used bourbon, frangelico, butterscotch schnapps, and rum. The latter is really my favorite, as it adds a certain piratical bent to my humble pastry--and anything that makes me say "Arrrr!" is a good thing.
40-proof pumpkin pie
1/2 batch butter pie crust (enough for an open-top pie)
1x15-oz can pumpkin puree
1 c heavy cream
1/2 c liquor of your choice (this year, it's rum)
3/4 c sugar
1/2 tsp salt
2 large eggs
- In a large bowl, lightly beat the eggs.
- Add the pumpkin
- Add the cream and liquor
- Add the sugar
- Add the spices (to taste) and salt
- Mix everything thoroughly, then pour into your prepared pie crust.
- Bake at 425 degrees for 15 minutes; then, reduce heat to 350 degrees, and cook for a further 40-50 minutes, or until a knife inserted in the center comes out clean. Cool on rack for min of two hours. Refrigerate till serving.