Since everyone eats pumpkin pie on Thanksgiving, why not make it the best?
It’s the addition of the mm and the heavy cream that does it in this recipe, which comes from Carolyn Weil, the first pastry chef at Stars.
Whisk together the eggs and the brown sugar in a large mixing bowl. Add the Karo syrup and whisk until smooth. Stir in the cream, pumpkin purée, and rum. Add the salt, cinnamon, and ginger and mix until incorporated. Pour the mixture into the pie shell.
© 1993 Emily Luchetti. All rights reserved.