Not too Sweet Pumpkin Pie

This recipe is a morphing of Alice Waters' pumpkin pie in Chez Panisse Desserts and an internet vegan pumpkin pie recipe with a few additions. It turns out coconut cream can be used instead of cream or half and half with stunning, if not preferable, results!

We never use canned pumpkin, so the results can vary depending on our squash of choice. New Zealand Blue Pumpkin is sweet and delicious and highly recommended, but more readily available sugar pumpkins and butternut squash are great too. Sweetening and seasoning are always to taste. Our family prefers a less sweet version, which this recipe yields. Makes two pies.

Ingredients

2 pre-baked pie shells

Filling
2 cups fresh pumpkin flesh, roasted and puréed
1 cup cream, half and half, or coconut cream (very similar results, but coconut cream is less filling)
4 eggs
2 teaspoons brandy (optional)
1/2 cup brown sugar (or 3/4 cup coconut palm sugar)
1 teaspoon fresh ginger, minced
1/8 teaspoon white pepper
1/8 teaspoon ground clove
1/8 teaspoon freshly ground nutmeg
2 teaspoons cinnamon

Preheat oven to 350°F. Combine all filling ingredients and whisk until smooth. Pour into prebaked pie shells and bake for 45 minutes or until the center is set. Serve at room temperature with whipped cream or warm with hard sauce.

 
To Make Chez Panisse Hard Sauce

Ingredients

4 tbsp unsalted butter
1/2 cup powdered sugar
1 1/2 tsp Cognac, brandy, bourbon, or other spirit to taste

Beat softened butter until light and fluffy. Gradually beat in powdered sugar. Beat well, then add the spirit and beat until fluffy. Put in a pretty dish and chill until firm.