Day 3: Pumpkin Pie
Ingredients:
homemade or frozen crust for one-crust pie
3 large eggs, beaten
½ cup light or dark brown sugar, firmly packed
½ cup cane syrup
1 cup heavy cream
1 ½ cup pumpkin puree
1 tbsp. Rum, optional
½ tsp. salt
½ tsp. nutmeg or ginger, depending on preference
½ tsp. cinnamon
½ cup pecan halves or sugared nuts, optional
Directions:
Line a 10-inch pie pan with crust and pre-bake the crust. Preheat the oven to 350 degrees. In a large mixing bowl, beat eggs, brown sugar, cane syrup, cream, pumpkin puree, seasonings, and rum (if desired). Pour the filling into the pre-baked shell. This recipe can also be made without a crust or with a gingersnap-crumb crust, in which case it should not be pre-baked.
Cut pastry leaves for top of pie. Dab them with milk and sprinkle them with sugar. Layer uncooked leaves around the edges of the pie. Place some leaves on a cookie sheet and bake separately until golden brown.
Bake pie for 40 minutes or until the filling has set around the edges. Remove the pie from the oven and decorate the top with additional leaves. Cool thoroughly before serving.
Makes 8 servings.
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