Saturday, January 22, 2011

Naughty Pumpkin Pie



3/4 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15 oz.) can pure pumpkin
3 Tablespoons liquor (I used Captain Morgan spiced rum)
1 (12 oz.) can evaporated milk
1 9-inch deep dish pie shell or 2 9-inch regular pie shells, unbaked

  1. Preheat your oven to 425 degrees.
  2. Combine the brown sugar, salt, cinnamon, ginger and cloves in a bowl.  
  3. In a large bowl, whisk the eggs.
  4. Add the pumpkin and spice mixture and stir well.
  5. Stir in the alcohol. 
  6. Add the evaporated milk and mix well.  If you're worried about the pie getting too runny, omit the amount of alcohol used from amount of milk poured in.
  7. Pour the pumpkin mixture into the pie shell(s) and transfer to a rimmed baking sheet.
  8. Bake for 40-50 minutes or until the center passes the knife test.  Let cool for 2 hours.
  9. Add a dollop of rum whipped cream (whip together heavy cream + confectioner's sugar + a splash of rum) and drizzled on some melted semisweet chocolate.


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