Celebrating in Incomparable James Beard with his Incomparable Pumpkin Pie
It's time to get traditional with an easy Pumpkin Pie recipe from one of America's most beloved food icons. And, today I am super happy to collaborate with my friend Max Miller from Tasting History. Have fun!
Video
Celebrating in Incomparable James Beard with his Incomparable Pumpkin Pie
It's time to get traditional with an easy Pumpkin Pie recipe from one of America's most beloved food icons. And, today I am super happy to collaborate with my friend Max Miller from Tasting History. Have fun! YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have!
Notes
9" Pastry for Pie
1 Cup Pumpkin Puree
1/2 Cup Brown Sugar
3 Eggs, Lightly Beaten
1 Cup Cream
1/4 TSP Salt
1/2 TSP Cinnamon
1/4 TSP Ground Cloves
1/4 TSP Ground Mace
1/4 Cup Brandy
2 TBS Candied Ginger, Finely Chopped Blind bake pastry at 400 for 10 minutes. Reduce oven to 375. Blend all ingredients except pastry and ginger well. Strain into baked pie crust. Sprinkle with ginger. Bake 30-40 minutes until pie is set. Serve with whipped cream if desired. Whipped Cream (as promised!) 2 cups heavy Whipping Cream 1 TSP Vanilla 6 TBS Powdered sugar beat cream and vanilla in large bowl on high speed until foamy. Gradually add powdered sugar while beating until stiff peaks form. That's it!