kitchen Angst!

So yesterday I touched on pumpkin soup, and a bit on pie. Today I thought I would go a little deeper into pie, and have some fun as well! When I lived in Minneapolis, Mn. I worked at a restaurant where every year We would buy 60+ giant pumpkins and put them all over the place! It was great, they are really impressive, but not good to cook with. It’s best to stick with the pie pumpkins, or at least the smaller regular pumpkins when you are looking to use them in the kitchen! Here is another fun site I just have to share with you. Check out these Jack-O-Lanterns this is art!

Ok lets tackle that pie!

Now I do want to state that canned pumpkin is just fine to use, It takes out several steps and saves you time. I want to also say that store bought crust will do the same!

This makes one pie:

2 cups canned pumpkin

3/4 cup packed brown sugar

3 tablespoons molasses

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/3 cups heavy cream

3 tablespoons bourbon

3 large eggs

Preheat your oven to 425 degrees,

Whisk all of the ingredients together accept the eggs in a medium sauce pan and on low heat bring it up to a boil, stirring every so often. Once boiling remove from the heat and whisk in the eggs one at a time. Pour the mix into your preheated pie shell and slide it in the oven. Bake it for 10 minutes, and lower the temperature to 350 degrees . rotate the pie at this point to insure even baking, cook for 10 -15 more minutes checking it after 8 minutes, and every minute after that! It should still jiggle a bit in the center when it’s done. You don’t want a dry cracked pie! pull it out and let it cool for at least 1 hour before serving!

Enjoy,

James