Sunday, November 21, 2010

Creamy Pumpkin Pie

Creamy Pumpkin Pie

1 Pillsbury Refrigerated Roll Out Pie Crust
1 Cooking Pumpkin (the small ones) - need 15 oz. pure pumpkin puree
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup granulated sugar


Pumpkin Puree: Cut pumpkin in half. Scoop out insides. Place pumpkins facing down on an aluminun covered cookie sheet. Bake in 350 degree oven for 30 - 45 minutes. Peel skin away and mash with a potato masher.

Cook pie crust according to directions. Let crust cool completely, and set aside.

Heat oven to 350 degrees.

Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.

Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

I also made these in half pint jars. Use both crusts, cut them into fourths. Butter the inside of the jars, pack the crust down into the jars. Bake as directed. Let cool. Scoop pie filling 3/4 of the way up. Bake for 45 minutes. Cool completely. Add whipped topping. Makes 8 pies in a jar.