Creme Fraiche Pumpkin Pie
Give a classic pumpkin pie a modern twist with creme fraiche that makes the pie differently rich and delicious. Brandy is an enhancer and makes the pie taste even better with just enough tang.
cooked, pureed, drained in a fine strainer
or sour cream
or dark rum
pie shell (9 inch)
Preheat the oven to 300℉ (150℃).
In a large mixing bowl, combine the puréed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended.
Stir in the eggs, vanilla, and brandy or rum.
Whisk again until thoroughly blended.
Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level.
Bake for about 1 hour, until set in the center.
Makes one 10-inch pie.