A new favorite for the first lady, created by White House pastry chef Roland Mesnier.

3 whole eggs
2 egg yolks
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
18 ounces milk
2 2/3 cups plain canned pumpkin puree
1 baked 12-inch pie shell
1/2 pint heavy cream
Candied ginger, finely cut

Heat oven to 375 degrees. Beat whole eggs and yolks lightly. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into prebaked pie shell.
Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill. To serve, whip heavy cream and pipe around edge of pie; decorate with candied ginger.

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