Pumpkin pie filling
1 lb pumpkin puree (roasted, blended pumpkin)
1 cup 10% cream
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup dark brown sugar (1.5 tbsp molasses + 3/4 cup sugar)
2 eggs + 1 yolk
Bring puree to simmer on med heat.
Add cream, nutmeg, salt.
Bring to summer, then let cool 10 minutes.
Whisk eggs, brown sugar until smooth.
Add pumpkin mix and whisk until combined.
Pour, bake until sides are set and middle is a bit jiggly approx 50 mins give or take 10 so start paying attention at 40
Let cool 2 hours before cutting.
If I’m feeling especially frisky, I might make 2 batches, but with 1/2 cup of powdered peanut butter.
Oh, and a big handful of semisweet and sweet chocolate chips on top. Yeah. Peanut butter chocolate pumpkin pie. Sounds kind of awesome.
I’ll use the leftover filling to make mini custards, and I guess I could sprinkle some sugar on top and torch it once the custards have cooled. The custards will probably need more egg yolk; I’ll adjust as needed, and if I like the first attempt, I’ll develop a proper recipe from it.