Pumpkin Pie

Prepare the pastry (I like to use the Brown Sugar Crust for this pie). Roll out half of it, line a 9-inch pan, and partially bake (8 minutes at 350).  Cool the pie shell about 15 minutes before filling. 

Preheat an oven to 375 F

Ingredients 

• 1 1/2 cup pureed pumpkin
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 2/3 cup maple syrup or packed brown sugar
  
• 4 eggs, lightly beaten
  
• 1 cup heavy cream. 
  
• 1 teaspoon vanilla extract
  

For decorations - 1 egg, lightly beaten and 1 tablespoon brown sugar mixed with 1 teaspoon ground cinnamon. 

Process - 

In a large bowl, combine the pureed pumpkin, salt, cinnamon, ginger, syrup, eggs, cream and vanilla and beat well.  Pour the mixture into the cooled pie shell and cover the rim with aluminum foil strips to prevent overbrowning. 

Bake until a knife instered in the center comes out clean, about 1 hour. 

Brush the pastery leaves with beaten egg and sprinkle with cinnamon-sugar.  Bake until golden, about 15 minuts ofr the leaves. Cool and arrange on the colled pie.