Redwood Hill Farm founder Jennifer Bice makes this pumpkin pie every year, using fresh-cooked Sugar Pie pumpkins from her garden. Made with goat milk kefir, this is a lighter version of the classic southern dessert. The custard creates a delicious sweet and savory pie.
Preheat Oven to 400°F.
Cover with aluminum foil, and weigh it down with 2 cups dried beans or baking weights. Blind bake for approximately 15 min. Remove from oven; set aside to cool, then carefully remove beans and foil.
If you are making the pie crust yourself, line a 9-inch pie pan with the rolled-out dough. Trim the edge and crimp boarder to your personal style.
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 350°F 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.
Modified from a recipe in The Heritage of Southern Cooking, by Camille Glenn
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