- 1 prepared pastry for a single-crust pie
- 1 (15 ounce) can unseasoned canned pumpkin
- 1 1/4 cups Lucerne® Half-and-Half (light cream) or evaporated milk
- 2 O Organics™ Large Eggs
- 1/3 cup Lucerne® Sour Cream
- 1/4 cup light molasses
- 1/2 cup firmly packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground ginger
- 1 teaspoon O Organics™ Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1 cup Lucerne® Whipping Cream
- 1/4 cup chopped candied ginger (optional)
- Preheat oven to 425 degrees F. Roll out pastry and line a pie pan. Shape the crust as desired. Cut a circle of foil to fit pie shell; line shell with foil, molding it up sides. Half-fill foil with raw beans or pie weights. Bake for 10 minutes. Lift off foil and beans; bake for 5 more minutes. Place on a rack and let cool.
- In a large bowl, beat pumpkin, half-and-half, eggs, sour cream, molasses, brown sugar, flour, ginger, cinnamon, nutmeg, salt, vanilla and cloves until smoothly blended. Pour mixture into pie crust.
- Bake pie in lower third of oven for 15 minutes. Reduce oven heat to 350 degrees F and continue to bake until a knife inserted in the center comes out clean (40 to 45 more minutes). Place on a rack and let cool to room temperature; serve, or refrigerate for up to 24 hours.
- Whip cream until it holds soft peaks; fold in candied ginger (optional). Serve each slice with a dollop of whipped cream.