PUMPKIN PIE - ROUND 2

Meet the Brown Sugar Pumpkin Pie.

The Brown Sugar Pumpkin Pie is even more delicious than the golden maple. Due to the use of cream and more egg, the pie tastes like the ultimate pumpkin pie. Choose the golden maple pie if you would like a pie with less sweetness and more pumpkin flavour. Choose the brown sugar pie if you like a well-rounded, sweet pie.

BROWN SUGAR PUMPKIN PIE, The Martha Stewart Cookbook, p. 490

Makes one 8 - inch pie

1 - 12 inch circle of of pastry, chilled

2 cups fresh pumpkin puree or 1 15 oz can pumpkin puree

3 eggs, lightly beaten

1/2 cup heavy cream

1/2 cup packed dark brown sugar

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

* I substituted nutmeg for allspice and used whipping cream for the cream. I did not have a full 2 cups of pumpkin. The pie turned out excellently!
Directions:
Line an 8 inch pie plate with the rolled-out pastry and trim it even with the edge of the pie plate.

My directions: use the left-over pastry to make a couple of leaves that will adorn the top of the pie. You can bake these in the oven on a cookie sheet while the pie is baking - just make sure to check on them so that they don't over-bake.

Combine the puree with the remaining ingredients in a mixing bowl and stir until well blended. pour into the prepared pastry and bake for 50-55 minutes, or until the crust is nicely browned and the custard is set. Let cool on a rack before serving.