Well, the Thanksgiving cooking that SGS and I did turned out FANTASTIC.... though, we were so enamored of our cooking, that we sampled continuously... which meant that we went straight from cooking to packing up the leftovers without the customary sit down dinner. Whatever, it was perfect. The highlights include our delicious cranberry sauce and SGS's creamy pumpkin pie. Seriously. Best. Pie. Ever.
Thankfully, she left the recipe on the fridge for me to post and keep forever. Way to go SG Susan, this one was a winner. And it was so much fun cooking with her, that I'd be happy to welcome her back on the special Thanksgiving edition of Cooking with Andrea every year. =)
Special Guest Susan's Amazing Pumpkin Pie
2/3 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 1/2 cups canned solid pack pumpkin
4 tablespoons maple syrup
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust (or you can use my pie crust recipe!!!!)
Place baking sheet in oven and preheat to 450°F.
Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into prepared crust.
Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.
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