Pumpkin Pie

(From the Sunset ‘Pies and Pastries’ cookbook)

The sweet, spicy molasses flavor of this pie comes through best at room temperature, so if the pie has been refrigerated, remove it from the refrigerator 30 minutes before serving.

Flaky Pie Crust Pastry for a single-crust 10-inch pie

1 can (16oz.) Pumpkin or 2 cups mashed cooked winter squash (about 2 lbs. Acorn, banana, butternut, or Hubbard)

1 1/4 cups half-and-half (light cream) or evaporated milk

2 eggs

1/3 cup sour cream

3/4 cup firmly packed brown sugar

1/4 cup light molasses

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon each ground nutmet, ground ginger, salt, and vanilla extract

1/4 teaspoon ground cloves

1 cup whipping cream (for the topping, optional)

1/4 cup chopped candied ginger (for the topping, optional)

Preheat oven to 425 degrees F. Roll out pastry and line a 10-inch pie pan, making a high fluted edge. Partially bake (* see note) the crust.

In a large bowl, beat pumpkin, half-and-hald, eggs, sour cream, sugar, molasses, flour, cinnamon, nutmeg, ground ginger, salt, vanilla, and cloves until smoothly blended. Pour into pastry shell.

Bake in lower third of oven for 15 minutes. Reduce oven heat to 350degrees and continue to bake until a knife inserted slightly off center comes out clean (40 to 45 more minutes). Place on a rack and let cool to room temperature; serve, or refrigerate for up to 24 hours. Remove from refrigerator 30 minutes before serving.

Whip cream until it holds soft peaks; fold in candied ginger. Top each slice of pie with a dollop of cream. Makes 8 to 10 servings.

(* note) This is too avoid a soggy crust in custard-based recipes, To do this, cut a circle of foil to fit the pie shell; then line shell with foil, molding it up the sides. Half-fill with raw beans or rice weights. Bake for 10 minutes. Lift off the foil and beans; bake for 5 more minutes. Place on a cooling rack. N.B. (This is really not necessary for pumpkin pie. –Bob)