1 c Cooked/ pureed pumpkin
; drain in a fine stra 3/4 c Creme fraiche
1/3 c Brown sugar; firmly packed
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground ginger
A pinch ground cloves 2 lg Eggs; lightly beaten
1 ts Vanilla
2 tb Brandy or dark rum
1 Prebaked pie shell; (10
-inch) ; (recipe follows) Preheat the oven to 300 degrees. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended. Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center. Makes one 10inch pie TOO HOT TAMALES SHOW #TH6190
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