3/4 c Sugar
1 tb Packed golden brown sugar
2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Salt
1 c Pumpkin (16oz)
3/4 c Whipping cream
1/2 c Sour cream
3 lg Eggs (beaten to blend)
Optional but super
1/4 c Apricot preserves
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all lumps
and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour
into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and
center is almost set. Note; I put a ring of foil around crust edge to
prevent over browning the last 15 minutes of baking.
Opitional; Apricot preserve pie… Spread apricot preserves over bottom of
9 inch pie crust then pour prepared filling into the pie crust. and bake as
directed. The apricot and pumpkin combination is absolutely delicious.
Yields
6 Servings
