Harvest Pumpkin Pie

FILLING
2 ea Eggs 1/2 t Ginger
1 1/2 c Cooked pumpkin puree 1/2 t Nutmeg
1 c Packaged dark brown sugar 1/2 t Salt
3/4 c Light cream 2 T Sour cream
1 t Cinnamon 1 1/2 t Milk
1/2 t Cloves

Roll out pastry and fit into nine inch pie plate. Trim pastry,
leaving one inch overhang; fold under and flute edge. With fork,
prick shell all over. Place in freezer for 30 minutes. Line pastry
shell with foil; fill evenly with pie weights or dried beans. Bake
on lowest rack in 400F oven for 10 minutes, lift out foil with
weights and bake for about 10 minutes longer or until pastry is set.
FILLING: Meanwhile, in large bowl, beat eggs lightly. Blend in
pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and
salt; pour into pastry shell. Combine sour cream with milk; pour into
funnel with narrow tube, blcoking opening with finger. Remove finger
and quickly drizzle mixture in spiral pattern over filling. Beginning
at centre, pull tip of knife shallowly through fillng and sour cream
mixture at eight evenly spaced intervals. Beginning at outside, pull
knife through middle of intervals toward centre to create web
pattern. Bake on lowest rack in 350F oven for about one hour or until
filling is set and point of knife inserted into centre comes out
clean. Let cool on wire rack. TIP: For guaranteed success,
quick-chill and prebake the crust at a high temperature before adding
the pumpking custard and baking the pie at a lower temperature.
Origin: Newspaper Article Shared by: Sharon Stevens ++_ End Stevens
Recipe ++-