FRESH PUMPKIN PIE

INGREDIENTS:

• 1 sugar pumpkin (about 1.2 kg)
• Half batch Easy-Roll Pie Pastry (page 348)
• 2 eggs
• ½ cup whipping cream (35%)
• ⅓ cup packed brown sugar
• ⅓ cup granulated sugar
• ¾ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp vanilla
• ¼ tsp each ground cloves and nutmeg
• Pinch salt

GARNISH:

• ⅔ cup whipping cream (35%)
• 2 tsp granulated sugar

DIRECTIONS:

1. Halve and seed pumpkin; prick skin all over with fork. Roast, cut side down, on foil-lined rimmed baking sheet in 350°F (180°C) oven until flesh is tender, about 1 hour. Let cool.
2. Scoop pumpkin flesh into food processor; purée until smooth to make 2 cups. Drain in cheesecloth-lined fine-mesh sieve for 30 minutes; discard liquid.
3. Meanwhile, on lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim edge to leave 1-inch (2.5 cm) overhang; fold overhang under pastry at rim and flute edge. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 375°F (190°C) oven until rim is light golden, about 30 minutes. Remove weights and foil; bake until golden, about 10 minutes.
4. Whisk together pumpkin purée, eggs, cream, brown sugar, granulated sugar, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Scrape into crust; smooth top.
5. Bake in 350°F (180°C) oven until filling is set, 30 to 45 minutes. Let cool in pan on rack. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 12 hours.)
6. GARNISH: Whip cream with sugar. Spoon into pastry bag fitted with ½-inch (1 cm) star tip; pipe rosettes around edge of pie.

NUTRITIONAL INFORMATION, PER SERVING:

• About 406 cal
• 6 g pro
• 27 g total fat (15 g sat. fat)
• 37 g carb
• 1 g fibre
• 124 mg chol
• 146 mg sodium
• 230 mg potassium

% RDI:

• 5% calcium
• 12% iron
• 27% vit A
• 5% vit C
• 20% folate.