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Pumpkin Pie
SUBMITTED BY: Andrew Zimmern


INGREDIENTS
1 recipe pate brisée
2/3 cup sugar
2 teaspoons pumpkin pie spice
¼ teaspoon salt
2 eggs
2 egg yolks
2 tablespoons molasses
1 small Sugar Bear pumpkin
1 ½ cups half-and-half


DIRECTIONS
Split, seed and quarter the pumpkin, roast in a 325 degree oven for 90 minutes until softened.

Cool, scoop out meat, put pumpkin through a foodmill and weigh out 1#. Freeze any remaining pumkin meat and use for bread, pies, cookies,muffins etc.

Heat oven to 400°F. Roll out dough to 12-inch circle. Line a 9-inch pie pan with dough; crimp edges in decorative pattern. Line dough with parchment; weight with dried beans or pie weights.

Bake for 14 to 16 minutes or until crust is set; remove weights and bake an additional 4 to 6 minutes or until crust is dry. Reduce oven temperature to 325°F.

Meanwhile, combine sugar, pumpkin pie spice and salt in large mixing bowl. Add eggs, egg yolks and molasses; stir to mix well. Stir in the 1# of roasted pumpkin puree then add the half-and-half. As soon as the partially baked pie shell is removed from the oven, pour filling into hot crust.

Bake for 50 to 60 minutes or until edges are slightly puffed and center is just set. Let cool on wire rack.

Serves 8.