A traditional Thanksgiving dessert.
Cookie Crumb Crust
1-1/2 cups crushed digestive cookie crumbs (about 16 cookies)
1/2 cup butter, melted
Freshly grated nutmeg
Pumpkin Filling
1/2 cup milk
1/2 cup whipping cream
2 eggs, lightly beaten
2/3 cup packed brown sugar
1-1/2 cups fresh Ontario pumpkin purée
1 tsp cinnamon
1/4 tsp each of ground cloves, ginger and allspice
1 tsp salt
Whipped cream to garnish (optional)
Cookie Crumb Crust
Step 1: Combine crumbs, butter and a few scrapes nutmeg; press firmly over bottom and up side of pie plate at least 8-3/4" round.
Step 2: Bake in 350°F oven for 8 minutes. Cool on rack.
Pumpkin Filling
Step 1: In saucepan, heat milk with cream just until bubbles form around edge of pan. Combine with eggs, brown sugar, pumpkin purée, cinnamon, cloves, ginger, allspice and salt. Gently pour into pie shell; bake in 450°F oven for 10 minutes. Reduce heat to 350°F; cook for 25 minutes or until tip of knife inserted into centre comes out clean.
To make pumpkin purée: One small Ontario pie pumpkin weighing about 2-1/2 lb. will yield about 3 cups purée, or enough for 2 pies. Cut washed and seeded pumpkin into chunks and place in large pot with 2" water. Cover and steam over medium heat until tender, about 15 minutes, adding more water to maintain level if required. Let cool; drain well and purée in blender with skin on. Freeze leftover purée in 1-1/2 cup measures for using later.
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