happy housewife

2/3 cup light brown sugar
1/3 cup sugar
2 tbsp All Purpose Flour
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp ginger juice (made with a garlic press)
2 cups fresh pie pumpkin, roasted and pureed
2 tbsp molassas
1/2 tsp good vanilla extract
3 eggs
2/3 cup heavy whipping cream
1 9" deep dish frozen pie crust (or make your own if you feel so inclined)

Place a baking sheet in the oven and preheat the oven to 450 degrees. In a large bowl, thoroughly whisk together the first ingredients. Then add the pumpkin, molassas, ginger juice, vanilla, and eggs. Beat until fully combined then add the whipping cream. Mix vigorously until all the heavy cream has been incorporated. Pour the mixture into the frozen pie shell - there may be a just a little bit of filling left over. Place the pie on the preheated sheet pan. Bake for 10 minutes at 450 degrees then lower the oven temperature to 325 degrees. Bake at 325 for about 45 - 50 minutes (until the sides puff up and the center has just set). Cool at room temperature, then refrigerate the pie until ready to serve. Serve chilled or at room temperature with a dollop of fresh whipped cream (recipe follows). Enjoy!

Fresh Whipped Cream

1 cup whipping cream, very cold
3 tbsp sugar
1/4 tsp good vanilla extract
The secret to easily whipping cream is to make certain that all the elements are very cold. Pour the cup of whipped cream into a metal mixing bowl; place bowl in the freezer for 4-5 minutes. Remove the chilled cream from the freeze and add the sugar and vanilla extract. Beat or whisk vigorously until stiff peaks are formed. If you are having a problem with the cream not whipping up, put the bowl back in the freezer and allow it to chill for another couple of minutes. Serve on top of pies or cakes or just spoon it to yourself (come on - you know you want to!). Enjoy!