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Rich Pumpkin Pie

Hi everyone! Today I am going to show you my recipe for Rich Pumpkin Pie. It is topped with banana bread, a pastry cream, shredded bell peppers, and a batch of sweet potato. I am going to be using fresh and pure ingredients from my local Whole Foods as a base, so I will be using plain flour, not added sugar. I made this pumpkin pie using plain flour and I am using plain flour for the banana bread, so I will be using plain flour for the sweet potato. I hope you enjoy this recipe, and I hope you give this recipe a try. So here is a quick side-recipe for that banana bread: [video player=""] Now if you are not familiar with the banana bread recipe then it is a creamy pumpkin pie with a touch of cinnamon and a touch of sweet potato. I think it is perfect for a couple of reasons.

  • Pastry for 9" pie
  • 2 cups cooked puréed pumpkin
  • 1 cup brown sugar
  • 6 eggs, lightly beaten
  • 2 cups cream
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon mace
  • 1/3 cup cognac
  • 4 tablespoons finely chopped candied ginger
  1. Line a 9" pie tin with pastry and place foil on top. Fill with dry beans and bake in a 400°F. oven for 10 minutes. Remove the beans and foil.
  2. Combine the pumpkin with the sugar, eggs, cream, seasonings and cognac and blend well. Pour through a strainer into the pie shell. Sprinkle with chopped candied ginger and bake in a 375°F. oven for 30-35 minutes, or until the pumpkin is set. Serve slightly warm with cheese or whipped cream, or both.