With Thanksgiving coming up, what’s more rewarding than sharing your own cooked food with friends and family? To fully immerse yourself into the Thanksgiving spirit, grab a friend or loved one and cook together. If Thanksgiving sweets are your favorite part of the holiday, this recipe for pumpkin pie is as fun to cook, as it is to eat.
1 pastry crust
2 large eggs
3/4 cup milk
1 1/4 cups fresh pumpkin puree (instructions below)
2 Tablespoons melted butter, unsalted
1/2 cup sugar
1 Tablespoon dark molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup heavy cream, cold
- Preheat oven to 350 degrees F.
- Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.
- Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly.
- Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended.
- Pour filling into prepared crust, bake until center is firm, about 45 minutes. Cool completely on wire rack.
- When ready to serve, beat chilled cream with mixer until soft peaks form. Serve on top of pie or in a separate bowl for individual serving.
For even more fun, cut the pumpkin with your cooking buddy and puree the pulp. Here’s how:
- Split a medium pumpkin crosswise, remove and discard seeds and fibers.
- Place pumpkin, cut side down, on lightly greased baking sheet. Bake at 325F until tender, about 1 hour.
- Scrape pulp away from skin, discard skin.
- Place pulp in blender or food processor fitted with metal blade, process in batches, until smooth.
- Push puree through a coarse sieve. Measure 1 1/4 cups puree for recipe, store remaining puree up to 6 months in the freezer (tightly covered).