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.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
cooked, pureed, drained in a fine strainer |
|
| ¾ | cup |
creme fraiche
or sour cream |
*
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | pinch |
cloves
ground |
*
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
brandy
or dark rum |
|
| 1 | each |
pie shell (9 inch)
baked, 10inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
cooked, pureed, drained in a fine strainer |
|
| 177 | ml |
creme fraiche
or sour cream |
*
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 1 | pinch |
cloves
ground |
*
|
| 2 | large |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
brandy
or dark rum |
|
| 1 | each |
pie shell (9 inch)
baked, 10inch |
|
Directions
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.
