CAROLYN’S A-MACE-ING PUMPKIN PIE Special thanks to Chef Carolyn at Standard Tap for this recipe. She uses longneck pumpkins, but Fairy Tale Pumpkins will work just as well. For the pumpkin puree, simply cut the pumpkin into half or wedges, scoop out the seeds and pulp, and roast, face down in a baking pan with just a bit of water. Try 375° for 45 minutes or until tender. Scoop out the flesh and put through a food processor or blender if you wish.
Filling: 10 oz. pumpkin puree ½ cup light brown sugar 1 2/3 tsp. mace 1/3 tsp. salt 4/9 cup milk 4/9 cup heavy cream 2 large eggs 1/3 tsp. vanilla
Combine all ingredients in order.
Crust: ½ cup butter 1cup flour ¼ tsp. salt ¼ cup water
Combine the flour and salt. Cut the butter into the flour until you have coarse crumbs, then add the water. Roll out dough, creating a pie shell, add filling and bake at 375° for 1 hour. - Updated: January 26, 2006
