Topped With a Twist

Ingredients

• 4 eggs
• 4 cups cooked or canned pumpkin puree
• ½ cup brown sugar
• 1 cup white sugar
• Goodly dash of vanilla
• 2 teaspoons ground cinnamon
• ½ teaspoon good-quality ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon good-quality ground cloves
• 1 teaspoon salt
• 3 cups heavy cream
• ¼ cup dark rum or good bourbon, or vanilla to taste
• Two nine-inch unbaked pie shells

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    646 calories; 40 grams fat; 21 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 6 grams protein; 172 milligrams cholesterol; 483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat the oven to 350 degrees.
2. Lightly beat the eggs in a large mixing bowl. Add the pumpkin, the sugars and the vanilla, and mix well.
3. Add the spices and the salt, and blend.
4. Add the cream and the rum or bourbon, and blend well.
5. Pour into the two unbaked pie shells.
6. Bake for about one hour or until a silver knife inserted in the center comes out clean. Serve, cold or at room temperature, with sweetened whipped cream laced with rum, bourbon or vanilla.