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Categories:
pumpkin puree brown sugar salt cinnamon ginger allspice nutmeg eggs egg white heavy cream brandy vanilla
Viewed: 96 - Published at: 9 years agoIngredients
- 1 (16 ounce.) can pumpkin puree
- 3/4 c. packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3 lg. Large eggs
- 1 lg. egg white
- 3/4 c. heavy cream
- 2 tbsp. brandy
- 1 teaspoon vanilla
Method
- Whisk pumpkin, brown sugar, salt and spices till blended.
- Whisk in Large eggs and egg white (one at a time).
- Add in cream, brandy, vanilla.
- Whisk till blended.
- Pour filling into pastry.
- Bake 20 min at 425 degrees.
- Bake 30 to 35 min at 350 degrees.
- Cold on a wire rack.
