Thanksgiving dinner would not be complete without this traditional dessert... The Pumpkin Pie!
I have actually made this pie every day for the past week and a half. I sell it for Ardeo at the Hyannis Skating Rink where i work for the winter! And it is a success!
Makes 6 to 8 servings
1 recipe Flaky Pie Dough
1 15-oz can pureed pumpkin
3/4 cup dark brown sugar
3 large eggs
1 1/4 cup heavy cream
2 Tbsp Captain Morgan rum
2 Tbsp crystallized ginger
1 tsp ground cinnamon
1 tsp grated orange peel
1/4 tsp ground nutmeg
1/4 tsp salt
Preheat the oven to 375F.
Roll out the crust to a 12-in round and transfer to a buttered and floured 9-in pie dish. Fold overhang under and crimp decoratively.
Pierce the crust's bottom with a fork and freeze for about 10 minutes. Transfer to hot oven and bake for about 10 minutes.
Remove from the oven and let cool.
In a large bowl, whisk the pumpkin and brown sugar until well blended. Add the remaining ingredients and mix well.
Pour into the pie shell and bake until center is set, 45 minutes to 1 hour depending on your oven.
Take out of the oven and let cool. Chill uncovered at least 3 hours.
Serve with whipped cream.