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Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, copyright 2007
Yield: one 9-inch pie, yielding 6 – 8 servings
1 recipe for Basic Sweet Pie Crust
1 prepared pie shell
1 15-ounce can pumpkin puree
½ cup granulated sugar
½ cup maple syrup
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream
4 large eggs
- Preheat oven to 375°F.
In a medium-sized bowl, combine the pumpkin puree with the sugar, maple syrup,
ginger, cinnamon, nutmeg, cloves and salt.
- Use a whisk or spoon to stir well
and thoroughly incorporate all the ingredients.
- In a separate bowl, combine
the heavy cream with the eggs, and whisk to incorporate.
- Combine the cream
and egg mixture with the pumpkin mixture, and stir to blend.
- Pour the batter
into the prepared pie shell and place the pie on a sheet pan, then into the oven.
- Bake the pie, until the center is set and golden brown in color, about 1 hour.
- Remove the pie from the oven, and allow to cool for at least 30 minutes before