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6 to 8
By Craig Claiborne
Preheat oven to hot (425°F.).
Line a nine-inch pie plate with the pastry and flute the edges.
Combine the pumpkin, sugar, salt, gingerroot and nutmeg. Mix the eggs, milk, rum and cream. Stir into the pumpkin mixture. Pour the pumpkin mixture into the prepared pie plate.
Bake for fifteen minutes. Reduce the heat to moderate (350°F.). Bake for thirty to forty minutes longer, or until set. Serve with sweetened whipped cream flavored with rum and ground ginger.
© 1966 Craig Claiborne estate. All rights reserved.