pumpkin-pie-107553.json

{
    "directions": [
        "1. Preheat the oven to 425\u00b0F.",
        "2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.",
        "**3.**Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350\u00b0F.",
        "**4.**Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired."
    ],
    "ingredients": [
        "2 cups canned or fresh pumpkin puree",
        "1 tablespoon crystallized ginger",
        "1 1/4 cups half-and-half",
        "1/2 teaspoon ground cinnamon",
        "1/4 teaspoon ground nutmeg",
        "1/4 teaspoon ground cloves",
        "1/2 teaspoon salt",
        "2/3 cup (packed) light-brown sugar",
        "3 large eggs, lightly beaten",
        "2 large egg yolks, lightly beaten",
        "1/8 teaspoon ground white pepper",
        "1 prepared pie shell (9-inch), chilled",
        "Sweetened whipped cream (optional)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mixer",
        "Egg",
        "Dessert",
        "Bake",
        "Thanksgiving",
        "Pumpkin",
        "Cinnamon",
        "Clove",
        "Nutmeg",
        "Parade",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Pumpkin Pie",
    "url": "http://www.epicurious.com/recipes/food/views/pumpkin-pie-107553"
}