One unbaked 11-inch pate brisee pie shell, well chilled
1 ½ cups fresh pumpkin puree (below)1 teaspoon cinnamon
or canned pumpkin puree¼ teaspoon freshly grated nutmeg
1½ cups milk¼ teaspoon ground ginger
2 eggs, lightly beaten½ teaspoon salt
2 tablespoons all-purpose flour½ cup maple syrup
1) Preheat the oven to 425
2) Put the pumpkin puree in a large bowl and add the syrup, milk, and eggs; mix until smooth.Stir in the dry ingredients and combine thoroughly.Pour the mixture into the pie shell and bake for approximately 40 minutes, until the filling is firm and a knife inserted in the center comes out clean.Let cool before serving.
3) Garnish with a pre-baked pastry leaf, if desired.
1 sugar pumpkin (apx. 3 lbs)½ cup milk
4 eggs, lightly beaten½ cup heavy cream
½ cup honey 1/2 tsp. ground ginger
¼ cup molasses½ tsp. Cinnamon
1 tsp. Salt
1)Cut pumpkin into large chunks, remove seeds. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let the pumpkin cool slightly. Use a sharp spoon to scrape the cooked pumpkin from the skin and put it in a food processor. Puree until smooth.
2)Preheat oven to 325 degrees
3)Measure 3 cups of the pureed pumpkin, put it in a mixing bowl with remaining ingredients, and stir thoroughly. Pour into the piecrust and bake for about an hour until filling is firm and glossy brown. Let cool before serving.