Recipe courtesy of Michele Mitchel

Inside Out, Upside Down Pumpkin Pie

Name: Inside Out, Upside Down Pumpkin Pie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 17 (4-ounce) servings
Ingredients: 26 ounces canned pumpkin; 6 whole eggs; 10 ounces granulated sugar; 4 ounces brown sugar; 1/2 ounce cornstarch; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; Pinch salt; 20 ounces milk; 2 ounces heavy cream

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Total: 55 min

Prep: 15 min
Cook: 40 min

Yield: 17 (4-ounce) servings

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Ingredients

26 ounces canned pumpkin

6 whole eggs

10 ounces granulated sugar

4 ounces brown sugar

1/2 ounce cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Pinch salt

20 ounces milk

2 ounces heavy cream

Directions

Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.

Recipe courtesy of Michele Mitchell, Executive Pastry Chef, Hotel Dupont, Wilmington, DE