Ingredients
13 oz. Pumpkin Purée
1 ¬Ω oz. Sugar, dark brown
4 ¬Ω oz. Sugar, granulated
¬Ω ea. Vanilla bean, Scraped out
¼ tsp. Salt, kosher
1 tsp. Cinnamon, ground
¬Ω tsp. Ginger, ground
Pinch Cardamom, ground
Pinch Clove, ground
3 oz. Egg yolks
6 fl.oz. Pom Wonderful Pomegranate Juice , cold
4 fl.oz. Cream, manufacturing
1 oz. Creme de Cacao
1 ea. Pie Shell, Home or Pre-made
1 ¬Ω oz. Sugar, dark brown
4 ¬Ω oz. Sugar, granulated
¬Ω ea. Vanilla bean, Scraped out
¼ tsp. Salt, kosher
1 tsp. Cinnamon, ground
¬Ω tsp. Ginger, ground
Pinch Cardamom, ground
Pinch Clove, ground
3 oz. Egg yolks
6 fl.oz. Pom Wonderful Pomegranate Juice , cold
4 fl.oz. Cream, manufacturing
1 oz. Creme de Cacao
1 ea. Pie Shell, Home or Pre-made
Preparation
- Mix Pumpkin purée, sugars, vanilla bean, salt, and spices.
- Add the egg yolks, whisk into puree
- Then whisk in the POM Wonderful and then the cream.
- Pour this puree mixture into a pie shell, and bake at 340°F for about 45 min.
- Allow to cool at room temperature.
- Refrigerate to set firm prior to serving with fresh whipped cream and fresh POM Wonderful Pomegranate Arils.
