This is slightly different. Again, as this is my third baking of pumpkin today, it has been changed up.
You will need pastry dough, perferrably one you made, but if the frozen kind, thaw and then roll out so you can cut out the circles. I used 4″ pans with removable bottoms. Put the pastry in and fit to the top, just you would if making a pie.
Now with a pastry brush, heat some marionberry jam or a tart fruit jelly and brush the bottom of the pastry.
- 1 cup whipping cream
- 1 1/2 cups solid packed pure pumpkin
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch of salt
- 3/4 cup of jelly or jam (no lumps).
Preheat oven to 350 degrees. Cook for about 30 – 40 minutes, and cool on a rack, lightly covered with a bowl or tin foil. This will allow the pie to continue cooking while it cools and there are no cracks on the surface. True!