Gastronomous

Ahh… fall is here and is more telling that the aroma of one the most beloved  sweets of America’s Traditional Cuisine that  Pumpkin Pie? Maybe apple pie…:)

Our extra rich favorite, has the added cream, which makes it scrumptious and foolproof! It is so decadent that a small portion will satisfy the sweetest tooth!  If you are cooking for a big crowd (12+) make two just to be on the safe side.

We used canned pumpkin, but if you have fresh or frozen, make sure you have 2 cups. We also found that baking the pie at the high temperature recommended  in other recipes  would make the top “crack”.  Our solution: start with a 425 degree oven, then reduce to 325, and presto! no more “cracks”!

Just let cool before serving, enjoy with an optional dollop of cream or ice cream , or if just grown -ups pair with a nice spiced wine.

Ingredients: for 1 pie

1 pie crust
1 16 oz can of pumpkin
3/4 cups of sugar
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground allspice
3 eggs beaten
2 cups heavy cream

Heat oven to 425 degrees. Place pie crust in pie tin, poke the bottom with a fork and cook in the oven till slightly golden, (20 minutes). Meanwhile, in a large bowl mix the pumpkin with the ground spices and the sugar, add the eggs and the cream, continue to mix till uniform.

Pour mixture into baked pie crust and bake for 15 minutes, reduce the heat to 325, and continue to cook for 40 minutes. We found that the top would not “crack” by reducing the temperature
Let cool before serving, enjoy with spiced wine.