Recipe - Pumpkin-Molasses Pie With Jane

Pate Brisee; see recipe
1 lg Pumpkin ; (abt 3 lbs)
4 lg Eggs; lightly beaten
One half cup Honey
One half cup Milk
One half cup Heavy cream
One fourth cup Molasses
One half teaspoon Ground ginger
One half teaspoon Cinnamon
1 teaspoon Salt

Line a 9 or 10inch pie dish with the pate brisee. Transfer to
refrigerator to chill; freeze any remaining pastry. Heat oven to 375
degrees. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and
cover with One half cup water; cover saucepan. Cook slowly over low heat until
pumpkin is very tender. Drain well, and pure in blender or food processor,
adding a little liquid to thin if necessary. Combine remaining ingredients,
mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and
pour into prepared crust. Bake approximately 1 hour, or until custard is
firm and top is a glossy golden brown. Cool completely before serving.
Makes one 9inch pie.

Recipe Source: Martha Stewart Living www.marthastewart.com Recipe from
Jane Heller

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Recipe by: Jane Heller

Converted by MM_Buster v2.0l.