Serves:8
Try something a little different this Thanksgiving or Halloween
Ingredients:
 |
2/3 Cups sugar |
|
1/4 Cup water |
|
3/4 Cup brown sugar |
|
1 Cup cooked (or canned) pumpkin |
|
1 Tsp ground ginger |
|
1/2 Tsp ground cinnamon |
|
1/2 Tsp ground nutmeg |
|
1/4 Tsp salt |
|
5 Large eggs |
|
1 1/2 Cups light cream |
|
2 Tsp real vanilla extract |
|
2 Tbsp crystalized ginger, chopped |
Method:Combine sugar and water in a heavy saucepan. Cook over low heat until sugar melts then raise temperature and continue cooking until it reaches a medium brown colour. Remove from heat immediately. Pour into an 8" round cake pan and tip to cover evenly. Combine remaining ingredients except ginger, eggs, cream and vanilla. Beat eggs, cream and vanilla until well mixed then combine with pumpkin mixture. Pour into cake pan then set pan in a larger pan and add water to a depth of 1/2 the cake pan. Bake at 350F for 50-60 minutes. Cool then chill. Run a knife around the edge and invert onto a shallow plate. garnish with the ginger. |