1 Ginger Crumb Crust — baked
1 pound solid-pack pumpkin puree — (1 1-pound can)
1/2 cup light corn syrup
3/4 cup packed light brown sugar
3 large eggs
1 1/2 cups heavy cream — or evaporated milk
2 tablespoons dark rum
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon nutmeg — freshly grated
1/4 teaspoon salt
1) Prepare the Ginger Crumb Crust.
2) Preheat the oven to 350 degrees F, with a rack in the middle. Put the canned pumpkin, corn syrup and brown sugar into the top of a double boiler. Over boiling water, stirring frequently, heat the pumpkin mixture while you prepare the rest of the filling.
3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk, rum, vanilla extract, spices and salt. Mix well; then stir in the hot pumpkin-sugar mixture. Pour as much of the filling into the baked crust as will comfortably fit. (Bake the rest in 1 or 2 custard cups put in with the pie and removed from the oven after 30 minutes.)
4) Bake for 45 minutes to 1 hour, or until the filling is set. A knife inserted into the center of the pie will come out mostly clean, but the knife cut will show.
5) Cool the pie completely and serve it with whipped cream.
Makes one deep 9-inch pie, serving 8.
Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 186-187.
Typos by K. Hudson Lipin, 09/04/98