Chef Matthias Conradi of Vancouver Island's Sooke Harbour House created this mouth-watering fall dessert with fresh pumpkin, but home cooks could use canned.
Graham Crust
1-1/4 cup graham crumbs
1⁄4 cup sugar
7 tbsp melted butter, unsalted
Pie Filling
1⁄2 cup whipping (35%) cream
1⁄2 cup sweetened condensed milk
2 large or 3 small eggs
3-1⁄2 tbsp white sugar
3-1⁄2 tbsp brown sugar
1⁄4 tsp salt
2 cups canned pumpkin purée
Allspice and nutmeg to taste
Step 1: Preheat oven to 375°F and grease a 9" pie pan.
Step 2: To make crust, mix together graham crumbs, sugar and melted butter. Press a layer of mixture into pan and bake 5 minutes.
Step 3: To make pie, lower oven temperature to 350°F.
Step 4: Bring cream and milk to a boil in saucepan over medium heat.
Step 5: Beat eggs with sugars and salt until creamy. Add pumpkin purée and spices and stir. Add warmed cream mixture, stir, then pour into crust. Bake 50-60 minutes until firm to the touch. Chill for several hours before cutting.
Makes one 9" pie
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