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POM Pumpkin Pie

by Lisa
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Juice from 2 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
1 9-inch prepared pie crust
3 large eggs
1½ cups pumpkin (14.5-oz. can)
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup heavy cream

Whipped Cream:
Arils from 1 large POM Wonderful Pomegranate
1 cup very cold heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon

Pie: Prepare fresh pomegranate juice.* Preheat oven to 425F. Beat eggs with a whisk in a medium-sized bowl. Add pumpkin and whisk to combine. Mix in granulated sugar, salt, cinnamon, nutmeg and ginger. Stir in pomegranate juice and heavy cream. Pour into the prepared pie crust. Bake for 15 minutes. Reduce oven heat to 375F and bake 35 to 45 minutes, or until knife inserted comes out clean. Allow pie to cool about 2 to 3 hours before cutting. Serve with whipped cream and arils if desired.

Whipped Cream with Arils: Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) In a medium sized bowl, beat heavy cream with a wire whisk or electric mixer until slightly thickened. Add powdered sugar, vanilla and cinnamon, and whip until mixture doubles in volume and soft peaks form. Gently fold in the arils. Serve immediately.

 

-Recipe courtesy of POM Wonderful

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