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Non-cloying Pumpkin Pie


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 eggs
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.

Serve with creme fraiche.


steveandsarah, Nov-29-05 02:39:09:
rating:
I'm lucky enough to be eating a slice of this exact pumpkin pie (with creme fraiche) as I write. Very delicious indeed. Thanks for making it, Sarah!
sarahjane, Nov-29-05 20:53:31:
Incidentally, you can now get non-hydrogenated/no trans-fat vegetable shortening from Whole Paycheque. Makes pastry a good deal healthier, if no less fattening...

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