Thrown with Great Force

mascarah:

[Life: Make] Easy Breezy PUMPKIN PIE

I don’t know what says October to me more - insane halloween costumes or pumpkin pie? This month I’m opting for both, and multiple times on the latter. Here’s round 1.

Ingredients

• 1 cup cooked and pureed pumpkin, drained through a strainer
• 3/4 cup creme fraiche
• 1/3 cup brown sugar, firmly packed
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 large eggs, beat lightly
• 1 teaspoon vanilla
• 2 tablespoons brandy (or a dark brown rum)
• 1 (10 or 12 inch) prebaked pie shell (I was lazy and bought one at Whole Foods)

Directions

Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.

Pour the pumpkin mixture into the pie shell and move it around until it is even. Bake for about 1 hour, until it sets in the center.

[Recipe from FoodNetwork.com] If you’re ambitious, here’s a homemade shell recipe.

Add to the list of Things I Must Bake With The Pumpkin I Keep Buying. Yesterday it was waffles. They rocked this morning as well…