Ingredients
The following ingredients have 2 Servings
- 1 medium pie pumpkin (such as a Fairy Tale or Sugar Pie – about 4-5 lbs will yield 2 cups), or 2 cups canned pumpkin puree
- 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon (I left this out)
- 1/2 teaspoon of lemon zest
- *
- 1 cup heavy cream, chilled
- 1 tablespoon confectioner’s sugar
- 1 to 1 1/2 tablespoons bourbon (we like Bulleit)
Instruction
- To make pumpkin puree: start with a small-medium pie or sugar pumpkin (not a jack-o-lantern!), cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Run the pulp through a food mill or food processor until smooth. Place in a fine mesh sieve or strainer lined with cheesecloth and set over a bowl for at least an hour to drain. Use within 2 days or freeze for up to 3 months. If you do not wantPreheat oven to 425°F.Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.Cool on a wire rack for 2 hours. Serve immediately or let sit overnight in the refrigerator to serve the next day (bring to room temperature prior to serving).To make whipped cream, beat heavy cream with an electric mixer with a whisk attachment until soft peaks form. Gradually add sugar until stiff peaks form. Lightly fold in the bourbon. Taste after one tablespoon and add more bourbon as desired. Dollop generously on top of pie and serve.
