[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Perfect Pumpkin Pie[/title][fusion_text]Week of November 17th to November 21st, 2008
PERFECT PUMPKIN PIE (Thanks to Party Line Guest and Author, Julie Hasson, from Her Cookbook, “The Complete Book of Pies” )
1 Prepared, Unbaked Crust
Filling: 2 Cups Pumpkin Puree (not pie filling) 3/4 Cup Packed Light Brown Sugar
1 Tsp. Ground Cinnamon 1 Tsp. Ground Ginger
1/2 Tsp. Ground Allspice 1/2 Tsp. Ground Nutmeg
3 Eggs 3/4 Cup Heavy Whipping Cream
2 Tbs. Pure Maple Syrup
In a food processor fitted with metal blades, puree pumpkin, brown sugar, cinnamon, ginger, allspice and nutmeg until smooth. Add eggs, one at a time, pulsing briefly after each addition. Add cream and maple syrup, pulsing just until smooth. Pour filling into warm crust and bake for 60-65 minutes or until puffed around edge and firm in the center. Let cool completely on a wire rack. Refrigerate pie until ready to serve. Note. Julie prefers to par-bake her crust a little before putting the filling into the crust.
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