Thursday, November 25, 2010

Happy Thanksgiving to ALL! (Spiced Pumpkin Pie)


Your holiday season just got a little bit tastier!
This recipe is SO good that it hurts a little bit to share it!!!  
It's the spiced pumpkin pie recipe that I make year in and year out.   It's so good in fact, that I don't simply reserve it for Thanksgiving Day, I make a whole bunch of extra pumpkin puree and then I make the pies all winter long and even into spring!

It comes out almost a little bit custard-like. It's not a firm pie.
First- you will have to make the puree. I usually do this in the fall once pie pumpkins start showing up at the Farmer's market.  You should need roughly 1/2 to 2/3 of a pie pumpkin to equal ONE pumpkin pie.  You want to be sure to use PIE pumpkins, not regular pumpkins, since the natural sugar level is different.  Pie pumpkins are those cute, little ones.  You will want to seed and quarter them, and then lay them in a deep pan in the oven with about a 1/2 inch of water in the bottom of the pan.  Bake at 350 degrees until you can insert a knife in the pumpkin and there is no resistance, all the way through it.  It is better to go a little bit beyond what you're thinking you should bake it to than to under bake it, because you won't get the same caramely flavor and it won't puree as nicely if it is undercooked.    When the pumpkin is ready, scoop it out of its peel, puree it while it is still warm.   Weigh it out to portions of 250 grams (fits snugly into a 1/4 deli container), label and freeze until you are ready to use, or use right away.  It'll keep for a good 6 months in the freezer.

To make the pie-     Partially Bake off a pie crust according to recipe instructions.  Cool almost completely. 

Ingredients:
1/2 c brown sugar
2 eggs
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/4 tsp freshly grated nutmeg
1 can or 250grams of fresh pumpkin pie puree.
1 1/2 c (12 oz) heavy whipping cream

Whisk brown sugar and eggs until well blended.  Add cinnamon, ginger, salt, cloves, nutmeg.  Add pumpkin puree and cream.   Whisk until smooth.  Pour into par-cooked pie shell, keeping in mind that it will rise about 1/3".  Don't overfill.  

Bake at 350degrees until the filling is slightly risen and firm in the middle.  35-45 minutes.  Transfer to a rack to cool.  Serve room temp or slightly warmed.   Top with fresh made whipped cream! (whip heavy whipping cream, a little bit of vanilla bean, vanilla bean paste or vanilla extract and some powdered sugar.)

Yummy!   Enjoy!
Oh- and it helps to have sweet little kitchen helpers!

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