Ingredients:
- ⅔ cup sugar, light brown
- ⅓ cup sugar, granulated
- 2 tablespoons flour, all-purpose
- ½ teaspoon salt
- 1 & ½ teaspoon cinnamon, ground
- ¼ teaspoon allspice, ground
- ¼ teaspoon cloves, ground
- ¼ teaspoon ginger, ground
- 1 tablespoon ginger, juice, grate & make with a garlic press
- 2 cups pie pumpkin, fresh, roast and puree
- 2 tablespoons molasses
- ½ teaspoon vanilla extract
- 3 eggs
- ⅔ cup whipping cream, heavy
- 1 9-inch pie crust
Directions:1. Preheat oven to 450 degrees F In a large bowl, thoroughly whisk together the 8 ingredients. Add pumpkin, molasses, ginger juice, vanilla, and eggs. Beat until fully combined and then add the whipping cream. Mix until thoroughly incorporated. |
2. Pour mixture into pie shell and place on a preheated cookie sheet. Bake for 10 minutes at 450 degrees F and then lower the oven temperature to 325 degrees F. |
3. Bake for 45 to 50 minutesor just until the center of the pie has set. Remove and allow to cool at room temperature. |
4. Refrigerate until ready to eat and serve with a dollop of fresh whipped cream. |
