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Recipe by: urbain
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See below ingredients and instructions of the recipe
3/4 c Sugar
1 tb Packed golden brown sugar
2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Salt
1 c Pumpkin (16oz)
3/4 c Whipping cream
1/2 c Sour cream
3 lg Eggs (beaten to blend)
Optional but super
1/4 c Apricot preserves
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all
lumps and thoroughly blend., add whipping cream, sour cream and
beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes
until edges puff and center is almost set. Note; I put a ring of foil
around crust edge to prevent over browning the last 15 minutes of
baking.
Opitional; Apricot preserve pie... Spread apricot preserves over
bottom of 9 inch pie crust then pour prepared filling into the pie
crust. and bake as directed. The apricot and pumpkin combination is
absolutely delicious. Submitted by marina
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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