created: 2005-11-28 22:46:48
Unlike most of the world, which seems to speak of pumpkin pie with lust and longing, I tend to find it somewhat overpowering. While preparing the filling this year, I remembered a long-held conviction of mine: "a little lemon makes (almost) everything taste better!". So I added some, along with some fresh ginger, and a tablespoon of flour, in case the lemon made the filling too runny. And you know, I thought it was pretty good. It's also (due to Sarah's and Steve's direction) less sweet, so it's slightly less calorific, which is always a nice side benefit. We baked it in a French tart pan, which allowed for more dainty servings, and I highly recommend adopting this further modification. Adapted licentiously from the Joy of Cooking.
One flaky pie crust, baked blind. 2 eggs 2 cups pureed pumpkin 1 can non fat evaporated milk 1 tbsp lemon juice 1/2 cup brown sugar, tightly packed 1 tsp fresh grated ginger 1 tsp cinnamon 1/4 tsp fresh grated nutmeg 1/8 tsp ground cloves 1/8 tsp ground cardamom (optional) 1 tbsp all-purpose flour 1/2 tsp salt Preheat oven to 350 degrees. Mix filling ingredients until well blended. Pour mixture into pie shell. Bake 30 minutes or until a tester comes out clean. Serve with creme fraiche.