Lemongrass Pumpkin Pie

With loads of spicy flavor and a hint of lemongrass for fresh flavor, this may just be your favorite pumpkin pie recipe. 

Prep time: 15 minutes  

Cook time: 45 to 50 minutes   

Refrigerated pastry for single-crust pie

1 (15-oz.) can pumpkin

3/4 cup brown sugar

1 cup milk

1 heaping tablespoon pumpkin pie spice

1 tablespoon lemongrass paste (found in the produce section)

3 eggs

Lemongrass Whipped Cream:

1 cup heavy cream

1 1/2 to 2 tablespoons sugar

1 teaspoon lemongrass paste

Preheat oven to 375°F. Line a 9-inch pie plate with pastry dough; turn under the excess dough to fit dish and flute decoratively. Whisk together remaining ingredients and pour into pastry lined pie dish. Bake for 45 to 50 minutes, tenting with foil at the end of cooking if pastry browns too  quickly. Let cool completely before serving. To prepare whipped cream, beat all ingredients together with a mixer until stiff peaks form. Cover and chill until ready to serve. 

Makes 8 servings.