Wednesday, November 21, 2012

Pumpkin Pie: Part 2 - Filling!

Oh how I love fall and winter holidays!! Pumpkin pie is just my favorite :) This one has something just a little different than store-bought pies, something that makes it a bit better!! But still really easy!

2 C canned pumpkin (not to be confused with canned pumpkin pie filling!)
3/4 C sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
3 eggs
1/2 C milk
1 C heavy cream
1/4 C Grand Marnier (perhaps this is the difference!)

How to:
Preheat oven to 450
Mix all ingredients together
Take unbaked pie crust from part 1 and "seal" it with jam - you can use any flavor because it won't actually affect the flavor, but I use orange marmalade to complement the Grand Marnier just in case ;) Sealing it keeps the crust from getting soggy from the liquid filling!
Bake for 10 minutes at 450
Turn oven down to 325 and bake 40 minutes or until the top of the pie starts to crack (I baked mine for about an hour at this temperature because it still was too liquidy, and unfortunately it made the crust a bit darker than I wanted - but better dark crust than giving everyone food poisoning, am I right?!)

We actually had enough filling and crust to create a mini-pie along with the main event, so of course we ate it for quality control purposes only ;)

Serve when you want!! I personally prefer it chilled with a dollop of homemade whipped cream on top :)

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