Pumpkin Pie With Pepper
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- Pastry for a 10-inch one-crust pie, chilled
- 1¾cups light cream (or 1 cup heavy cream and ¾ cup milk)
- 3large eggs
- ½teaspoon vanilla extract
- ¾cup packed, light brown sugar
- ½teaspoon salt
- ¼teaspoon finely ground black pepper
- ½teaspoon ground ginger
- ¼teaspoon mace
- ¼teaspoon nutmeg
- 2cups solid-pack canned pumpkin or fresh pumpkin puree
- Whipped cream
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Preparation
- Step 1
Preheat oven to 425 degrees. Roll out the pastry and line a 9-inch pie pan with it, making an extra-high, fluted rim. Lightly prick the bottom, line with foil and weight with pastry weights or dry beans. Bake 13 minutes. Reduce heat to 400 degrees, remove the foil and weights, and bake 7 minutes longer. Remove from the oven. Increase oven temperature to 450 degrees.
- Step 2
Place the cream in a small saucepan over moderate heat until little bubbles form around the edges. Set aside.
- Step 3
Beat the eggs lightly in a large bowl. Beat in the vanilla, sugar, salt, pepper, ginger, mace and nutmeg. Add the pumpkin and mix well. Gradually beat in the hot cream. Pour into the baked pie shell, place in the oven and bake 10 minutes. Reduce heat to 350 degrees and bake about 40 minutes longer, until the center no longer seems liquid when the pie is gently shaken.
- Step 4
Remove from the oven and serve warm or at room temperature with whipped cream.
Private Notes
Comments
I made this pretty much as written. The addition of pepper added a nice subtle heat helping to amplify the sweet richness of the pumpkin pie custard. I used allspice that I had in place of mace. Next time I would dispense with the high fluted crust, a regular height would have worked just as well and hopefully be less fragile. I’d make this again, as it made an otherwise typical pumpkin pie taste a bit more interesting.
I made this pretty much as written. The addition of pepper added a nice subtle heat helping to amplify the sweet richness of the pumpkin pie custard. I used allspice that I had in place of mace. Next time I would dispense with the high fluted crust, a regular height would have worked just as well and hopefully be less fragile. I’d make this again, as it made an otherwise typical pumpkin pie taste a bit more interesting.
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