submitted by sarahjane on Nov-28-05 average rating: 4.0 (from 1 votes)
(this recipe is good for dessert) servings: (not specified)
Unlike most of the world, which seems to speak of pumpkin pie with lust and longing, I tend to find it somewhat overpowering. While preparing the filling this year, I remembered a long-held conviction of mine: "a little lemon makes (almost) everything taste better!". So I added some, along with some fresh ginger, and a tablespoon of flour, in case the lemon made the filling too runny. And you know, I thought it was pretty good. It's also (due to Sarah's and Steve's direction) less sweet, so it's slightly less calorific, which is always a nice side benefit. We baked it in a French tart pan, which allowed for more dainty servings, and I highly recommend adopting this further modification.
Adapted licentiously from the Joy of Cooking.
One flaky pie crust, baked blind.
2 cups pureed pumpkin
1 can non fat evaporated milk
1 tbsp lemon juice
1/2 cup brown sugar, tightly packed
1 tsp fresh grated ginger
1 tsp cinnamon
1/4 tsp fresh grated nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom (optional)
1 tbsp all-purpose flour
1/2 tsp salt
Preheat oven to 350 degrees.
Mix filling ingredients until well blended.
Pour mixture into pie shell.
Bake 30 minutes or until a tester comes out clean.