Pumpkin Pie

Pumpkin Pie

I got this from a November 2001 Bon Appétit Magazine and have made it almost every year for Thanksgiving and Christmas. A complete miracle that I have been able to save this entire magazine through all of my moves!  I should ask for bigger miracles huh!?!?!?

Since I didn’t get the opportunity this year, I am just making this now for my visiting guests.

Bon Appetit magazine

Bon Appétit magazine

It is so simple and delicious. What more can I say than you must try this. The secret ingredient that makes this magical is one of my favorite spices………crystalized ginger. Yep, that and a hint of rum and nutmeg you can’t go wrong. Easy!! Trés Easy!!

Orange Spiced Pumpkin Pie

Serves 8

1- 15oz can pumpkin pie

1 cup packed dark brown sugar

3 eggs

1 1/4 cup heavy whipping cream

2 Tablespoons dark Rum

2 Tablespoons crystalized ginger finely chopped

1 teaspoon ground cinnamon

1 teaspoon grated orange peel

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Double mixture

Double mixture

Preheat the oven to 375˚F. Roll out dough on lightly floured surface to 12 inch round. Transfer to 9 inch diameter glass pit dish. Fold overhand under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil: fill with dried beans or pie weights. Bake until sides are set, about 12 minutes, Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350˚F.

Whisk pumpkin and brown sugar in a medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made one day ahead. Cover and keep chilled)

Two pies

Two pies

I love to top this with fresh whipped cream lightly spiced with some sugar, not much just a hint. Use spiral orange rind for decorating as well. Sprinkle whipped cream with a touch of nutmeg.

Put on some Josh Stone and wore my Napa Apron!! Love entertaining my guests! We had such a great time. Ended too soon, too soon! Until we meet again……Safe Travels Sam and Gary!!! xoxoxoxo

Bon Appétit!