Created by Sheana Davis, The Epicurean Connection
Yields 2 pies
Ingredients
Crust:
1 3/4 cups Ginger Snaps, crushed into crumbs
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1 cup melted Mc Clellands Organic Butter
1/4 teaspoon sea salt
Pumpkin
2# fresh pumpkin cut into quarters, seeds and pulp removed
1/4 cup Mc Clellands Butter, melted
Sprinkle of sea salt
Filling:
2 cups Creme de Fromage
2 cups fresh Oakhill Farm pumpkin purree
4 whole farm fresh eggs
1 1/4 dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon pure vanilla
1/4 cup whole wheat flour
Bourbon Cream
1 cup whipping cream
2 tablespoons Bourbon
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F.
For Pumpkin:
Prepare pumpkins, place on baking sheet, cover and bake for 30 minutes. Remove from oven, allow to cool and peel skins off. Place pumpkin purree in food processor, blend until smooth. Set aside for recipe.
For crust:
In the food processor, combine crumbs, sugar and cinnamon and blend until fine. Add in melted butter. Remove from food processor and press down flat into a 9-inch springform pan. Set aside while preparing recipe.
For filling:
In a large mixing bowl, place Creme de Fromage, fresh pumpkin puree and eggs. Using a hand mixer, on low mix together, add in sugar and the spices. Add flour and vanilla and thoroughly mix together until well combined.
Gently pour batter into crust. Spread out evenly and place oven for one hour. Remove from the oven and allow to rest for 15 minutes. Sprinkle with fresh cinnamon and serve warm or allow to cool and place in the refrigerator for up to 48 hours.
For Bourbon Sugar
Place bourbon and sugar in a small pan, bring to a simmer and cook for one minute or until the sugar is dissolved. Remove from heat, allow to cool and whip into Cream.
For Cream
Whip cream until forms peaks, sprinkle in sugar and bourbon. Serve with fresh baked Creme de Fromage Pumpkin Pie.