| Yield | |
|---|---|
| Source | Newspaper Nov. 1994 |
| Prep time | 30 minutes |
| Recipe Types | pastry |
| Yield | |
|---|---|
| Source | Newspaper Nov. 1994 |
| Prep time | 30 minutes |
| Recipe Types | pastry |
This is the best pumpkin pie I have ever found. The only one who may want to pass is a teetotaler. This is a recipe for 1 DEEP dish pie.
| 2 | c | pumpkin puree homemade preferred |
| 2⁄3 | c | dark brown sugar, packed |
| 1⁄3 | c | sugar |
| 1 | T | all-purpose flour |
| 1 1⁄2 | t | ground cinnamon |
| 1 | t | fresh grated nutmeg |
| 1⁄2 | t | ground ginger |
| 1⁄4 | t | ground allspice |
| 1 | c | heavy cream |
| 1 | c | milk |
| 2 | large eggs | |
| 3 | T | bourbon or rum |
| 1 1⁄2 | t | vanilla |
In a large bowl, whisk together all the ingredients. Pour into a prepared 9 1/2 inch DEEP dish pie crust (baked 8 to 10 min) and bake at 400 degrees for about 45 minutes (center should be slightly wobbly). Cool on a wire rack. Serve with whipped cream.
I did not have any bourbon or rum so I used Irish whiskey. If using Irish whiskey use 2 Tablespoons instead of 3.