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Pate Brisee; see recipe
1 lg Pumpkin -; (abt 3 lbs)
4 lg Eggs; lightly beaten
1/2 c Honey
1/2 c Milk
1/2 c Heavy cream
1/4 c Molasses
1/2 ts Ground ginger
1/2 ts Cinnamon
1 ts Salt
Line a 9- or 10-inch pie dish with the pate brisee. Transfer to
refrigerator to chill; freeze any remaining pastry. Heat oven to 375
degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and
cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until
pumpkin is very tender. Drain well, and pure in blender or food processor,
adding a little liquid to thin if necessary. Combine remaining ingredients,
mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and
pour into prepared crust. Bake approximately 1 hour, or until custard is
firm and top is a glossy golden brown. Cool completely before serving.
Makes one 9-inch pie.
Yields
1 servings
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