Perfect pumpkin pie

 
                            PERFECT PUMPKIN PIE
 
 Recipe By     : Ann Hodgman, "Beat That! Cookbook"
 Serving Size  : 8    Preparation Time :
 Categories    : Pies and Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Ginger Crumb Crust -- baked
    1      pound         solid-pack pumpkin puree -- (1 1-pound can)
      1/2  cup           light corn syrup
      3/4  cup           packed light brown sugar
    3      large         eggs
    1 1/2  cups          heavy cream -- or evaporated milk
    2      tablespoons   dark rum
    1      teaspoon      vanilla extract
    1      tablespoon    ground cinnamon
    1      tablespoon    ground ginger
      1/2  teaspoon      nutmeg -- freshly grated
      1/4  teaspoon      salt
 
 1) Prepare the Ginger Crumb Crust.
 
 2) Preheat the oven to 350 degrees F, with a rack in the middle.  Put the
 canned pumpkin, corn syrup and brown sugar into the top of a double boiler.
 Over boiling water, stirring frequently, heat the pumpkin mixture while you
 prepare the rest of the filling.
 
 3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk,
 rum, vanilla extract, spices and salt.  Mix well; then stir in the hot
 pumpkin-sugar mixture.  Pour as much of the filling into the baked crust as
 will comfortably fit.  (Bake the rest in 1 or 2 custard cups put in with the
 pie and removed from the oven after 30 minutes.)
 
 4) Bake for 45 minutes to 1 hour, or until the filling is set.  A knife
 inserted into the center of the pie will come out mostly clean, but the knife
 cut will show.
 
 5) Cool the pie completely and serve it with whipped cream.
 
 Makes one deep 9-inch pie, serving 8.
 
 Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, pages 186-187.
 
 Typos by K. Hudson Lipin, 09/04/98
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