Yes, I forgot to take a picture - already in the oven. I was intrigued with a recipe that my niece, Sarah Noble, pinned. The pumpkin pie had pepper in it. I just had to try it. I changed the recipe a bit. I doubled the amount of pumpkin.
Pie Crust for 1 large pie or 2 small
2 cans (15oz can) pumpkin puree - American Test Kitchen suggests cooking pumpkin on top of the stove and then cooling it before baking with it.
3 large eggs
1 and 1/4 cups brown sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground pepper
1 cup heavy cream (I used pumpkin flavored coffee cream)
1/4 cup milk
Original Recipe from:
This makes a very large pie. There was one bit of epic fail. It said to pre-bake the pie crust for 10 minutes. I did not use beans to keep the shape because I was worried about getting them out of a pie shell that wasn't fully cooked. And of course the sides collapsed. In retrospect I don't think I would pre-bake the pie crust.
Will critique tomorrow.