Redwood Hill Farm owner Jennifer Lynn Bice likes to make this lighter version of the classic southern pumpkin pie. She uses our plain kefir in place of the usual heavy cream or evaporated milk. Modified from a recipe in "The Heritage of Southern Cooking", by Camille Glenn. Makes one pie.
- One unbaked pie crust, store-bought, or your favorite recipe
- 1 cup fresh cooked pumpkin
- 1 cup Redwood Hill Farm plain kefir
- 3 large eggs
- 3/4 cup light brown sugar
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground cloves
- 1/2 t. freshly grated nutmeg
- 1/8 cup brandy
- Whipped Cream (dairy or non-dairy)
- Preheat Oven to 400F.
- Line a 9 in. pie pan with the dough. Trim the edge. Cover with aluminum foil, and weigh it down with dried beans. Place in oven for aproximately 15 min. Remove from oven; set aside to cool.
- Measure the pumpkin into a roomy bowl. Add the kefir and the eggs, and beat thoroughly with a whisk.
- Combine the sugar with the spices. Toss them together well, then beat them into the pumpkin mixture. Add the brandy, and mix thoroughly.
- Spoon the filling into the partially baked pie crust.
- Place the pie on the lower shelf of the oven and bake 8 minutes. Reduce the heat to 350F and continue to bake until a knife inserted in the middle comes out clean, another 35 to 40 minutes. Serve warm or cold, with whipped cream.