Muscovado Pumpkin Pie
by Nicole Rees
The flavors of this pie are inspired by Caribbean ingredients. Muscovado sugar is a rich, moist, dark brown sugar made by an artisanal process that preserves the spicy nuances of natural molasses flavor. Because of the molasses content, the sugar is not as sweet as regular dark brown sugar. A hint of rum complements the flavor of the sugar perfectly. The sugar’s dark color gives the pie a dramatic appearance.
Serves 8-10
To learn more, read the article:
Secret Ingredient Pumpkin Pies
1/2 cup whole milk
1/2 cup heavy cream
15-oz. can pure pumpkin
1 cup packed dark muscovado sugar
1/2 tsp. table salt
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
3 large eggs, at room temperature
1-1/2 Tbs. dark rum
1 blind-baked Basic Pie Pastry shell
Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.
In a medium saucepan, bring the milk and cream to a boil. Remove from the heat. Whisk in the pumpkin, muscovado sugar, salt, allspice, and nutmeg until smooth. One at a time, whisk in the eggs. Whisk in the rum.
Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), 40 to 50 minutes more. Transfer the pie to a rack and let it cool completely before serving.
Serving Suggestions
Serve with lightly sweetened whipped cream.
photo: Scott Phillips
From Fine Cooking 88
, pp. online extra
September 4, 2007
