1 pie shell, prebaked
1 ½ cups Pumpkin puree
¼ cup Brown sugar
2 tsp Granulated sugar (to taste)
1 tsp Cinnamon
¾ tsp Ginger, ground
1/8 tsp Cloves, ground
2 tsp Brandy/Whiskey/Bourbon
3 Eggs, slightly beaten
1 cu Half and half
Whisk the puree till nice and smooth, whisk in sugar, spices and alcohol of choice.
Then whisk in the eggs, yolk and half and half.
Taste for sweetness if not sweet enough add a little bit more sugar.
Pour filling in a prebaked shell and bake for around 45 minutes or until the toothpick comes out clean in between the center and the edge.
Serve with whipped cream that has been sweetened about 2 oz powdered sugar per quart of whipped cream, and a dash of cinnamon to compliment the flavor of the pumpkin pie.
Delightful Pastries, Everything Pumpkin Class©
Dobra Bielinski, M.A.
For over a decade has been the proprietress of Delightful Pastries, a cozy European bakery three locations: in Jefferson Park, Chicago French Market and Old Town
She’s meticulous about her food, sourcing fresh ingredients from local producers as much as possible.
She graduated from UIC, earning bachelor’s degrees in French and history and a master’s in U.S. foreign policy. But she was bored with academia. As an undergrad she’d spent a year in Paris studying at the Sorbonne and fallen in love with the city’s pastry shops, so rather than work toward a doctorate as she’d planned, she decided to change course entirely and enroll at the Cooking and Hospitality Institute of Chicago.
5927 W. Lawrence Avenue
Chicago, IL 60630
Phone: (773) 545-7215
Chicago French Market
131 N. Clinton Avenue
Chicago, IL 60661
Phone: (312) 234-9644
1710 N. Wells Street
Chicago, IL 60614
Phone: (312) 255-0724
A Thanksgiving feast isn’t complete without a slice (or two) of homemade pie.
This great Pumpkin Pie recipe is shared by Dobra Bielinski, from Delightful Pastries, Chicago, IL