Mary Ann's Blog

Pumpkin Is Back

Everything it seems from cereals to yogurt is pumpkin flavored. Sure the pumpkin latte is the orange standard by which all else is measured but so many foods that don’t belong in the pumpkin patch in the first place are drawing big raves too. Pumpkin latte burgers anyone? How about the venerable non destructible Twinkie filled with pumpkin cream? Or pumpkin hummus?  Why can’t we just let pumpkin shine in flavor and use it the way it was meant to be…as in this custard pumpkin pie.

Pumpkin Custard Pie
Serves 8

Gingersnap Crust
2 cups crushed gingersnaps (about 40 to 50 cookies depending on size)
1 stick melted and slightly cooled butter
2 tablespoons brown sugar

Filling
2 large eggs
3/4 cup sugar
1-1/2 teaspoons. ground cinnamon
3/4 teaspoon. ground allspice
1/2 teaspoon ground ginger
¼ teaspoon ground cloves
1/2 teaspoon salt
One 15 ounce can pumpkin pie filling
Grated zest two oranges
1 cup evaporated milk
½ cup heavy cream

Preheat oven to 350 F

Use a food processor, blender or rolling pin to smash the gingersnaps into fine crumbs and place them in a bowl. into crumbs. Add enough of the melted butter to gather the crumbs into a ball that holds together. Press the crumb mixture evenly into a 10 x 2 -inch pie pan. Bake for 8 minutes. Remove from the oven and set aside.

For the filling, beat together the eggs, sugar, salt and spices until mixture is smooth. Add the pumpkin,

While crust is baking, beat eggs, sugar, salt and spices until smooth. Add pumpkin and beat well. Gradually add in the milk and cream. Blend in the orange zest. Pour mixture into the pie crust and bake for 40 minutes, Lower oven temperature to 325 F. and continue baking for 15 to 20 minutes or until a cake tester inserted in the center comes out clean

Cool to room temperature. To serve cut into wedges

 

 

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