Monday, October 2, 2017
Black Bottom Pumpkin Pie
BLACK BOTTOM PUMPKIN PIE
1/3 cup heavy cream
1 tsp grated fresh ginger
8 oz good-quality semisweet chocolate, chopped
3/4 cup dark brown sugar, packed
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
pinch ground cloves
pinch ground ginger
1 can (15 oz) or 2 cups canned pumpkin (not pumpkin-pie filling)
2 large eggs
1 cup evaporated milk
1/8 tsp vanilla
In saucepan over high heat, bring cream and ginger to boil. Immediately remove from heat, cover, and let steep for 30 minutes.
Put chocolate in a mixing bowl. Bring cream and ginger to a boil again, and strain cream into bowl of chocolate (discard ginger). Stir mixture until smooth.
In mixing bowl, combine sugar, flour, salt, and spices. Whisk in pumpkin and then eggs, one at a time. Stir in evaporated milk and vanilla.
Place cookie sheet in oven and preheat oven to 350 degrees.
Roll out crust, place in 9-inch metal pie pan, and pour in black-bottom filling.
Freeze for 10 minutes to firm up, then fill remainder of pie shell with pumpkin mixture.
Bake on preheated cookie sheet until crust is golden brown, about 50 minutes.
Cool for at least 2 hours before serving.
Have a piece great pie and dance The Black Bottom!