Friday, November 18, 2011

"Jack" Pumpkin Pie

2 9-inch rich pastry shells [I've always had good luck making a crust with half sweet butter, half shortening; but he gives a recipe with egg as well.

2 cups mashed pumpkin (canned is "ideal")
6 eggs
2 cups heavy cream
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoons ground cloves
1/2 cup finely cut preserved or candied ginger
1/4 teaspoon mace
2 oz Jack Daniels whiskey

Fill pie shells with foil and beans and bake at 425 degrees for 12 minutes. Remove foil and beans.

Place pumpkin in a bowl and make a well in center. Add lightly beaten eggs combined with the heavy cream, seasonings and ginger. Right before baking at the whiskey. Blend thoroughly. Correct the seasoning -- you may want a spicier pie. Pour into the partially baked pie shells and bake at 375 degrees till the custard is just set.

Let the pies rest. Just before serving Top with fresh whipped cream.

No comments:

Post a Comment

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...