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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
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Not Exactly the Same Old Pumpkin Pie
Thursday, November 5, 2009 | Time: 9:19 AM
 Let's face it, pumpkin pie is totally seasonal. And you get cravings for it, I know you do. Just once or twice a year, maybe, but even so.
I wanted to find a pumpkin pie recipe that was a little more interesting. Its a wonderful pie, but it never hurts to spruce it up a little. And yes, I have to do everything fancy.
This one isn't extreme or weird, really. Still canned pumpkin, still mostly dried and ground spices and even a store-bought pie crust. But instead of evaporated milk as is traditional in pumpkin pie, this recipe uses heavy cream (you could do half and half, instead). Also, a little surprise awaits you in the bottom of the crust - there are crushed, toasted pecans and mashed up ginger cookies.
I enjoyed the addition of a little spicy crunch at the bottom, as an interesting textural change to a classic custard pie.
Also, (see below pie recipe) this pie uses real whipped cream mixed with maple syrup for a topping. Yum Yum Yum.
Fancy Schmancy Pumpkin Pie
adapted slightly from JoyofBaking.com
1/4 c pecan peices
1/4 c ginger snaps (or almond cookies or even graham crackers), crushed
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin 1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon 1/2 teaspoon freshly grated ginger 1/8 teaspoon ground mace (or fresh grated nutmeg, if you have it)
1/2 teaspoon salt 1 premade pie shell (or make your own)
Preheat oven to 325, F.
Toast the pecans in a hot pan or in the oven. Pat the pecans and the crushed cookies into the bottom of the crust.
Beat the eggs, then add the remaining ingredients. Mix together with a whisk until combined. Pour into pie shell.
Bake 45-55 min until filling is set and crust is browned. Insert a butter knife into the side, should come out mostly clean.
Note: You may need to cover the edges of the crust with strips of aluminum foil to keep it from getting burned before the filling is set. Just keep an eye on it.
Maple Whipped Cream
1 cup heavy whipping cream
2 tablespoons maple syrup
Beat the whipping cream and syrup together with electric mixer until stiff peaks form. Spread over cooled pie for best results :)
|
Not Exactly the Same Old Pumpkin Pie
Thursday, November 5, 2009 | Time: 9:19 AM
Let's face it, pumpkin pie is totally seasonal. And you get cravings for it, I know you do. Just once or twice a year, maybe, but even so.
I wanted to find a pumpkin pie recipe that was a little more interesting. Its a wonderful pie, but it never hurts to spruce it up a little. And yes, I have to do everything fancy.
This one isn't extreme or weird, really. Still canned pumpkin, still mostly dried and ground spices and even a store-bought pie crust. But instead of evaporated milk as is traditional in pumpkin pie, this recipe uses heavy cream (you could do half and half, instead). Also, a little surprise awaits you in the bottom of the crust - there are crushed, toasted pecans and mashed up ginger cookies.
I enjoyed the addition of a little spicy crunch at the bottom, as an interesting textural change to a classic custard pie.
Also, (see below pie recipe) this pie uses real whipped cream mixed with maple syrup for a topping. Yum Yum Yum.
Fancy Schmancy Pumpkin Pie
adapted slightly from JoyofBaking.com
1/4 c pecan peices
1/4 c ginger snaps (or almond cookies or even graham crackers), crushed
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin 1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon 1/2 teaspoon freshly grated ginger 1/8 teaspoon ground mace (or fresh grated nutmeg, if you have it)
1/2 teaspoon salt 1 premade pie shell (or make your own)
Preheat oven to 325, F.
Toast the pecans in a hot pan or in the oven. Pat the pecans and the crushed cookies into the bottom of the crust.
Beat the eggs, then add the remaining ingredients. Mix together with a whisk until combined. Pour into pie shell.
Bake 45-55 min until filling is set and crust is browned. Insert a butter knife into the side, should come out mostly clean.
Note: You may need to cover the edges of the crust with strips of aluminum foil to keep it from getting burned before the filling is set. Just keep an eye on it.
Maple Whipped Cream
1 cup heavy whipping cream
2 tablespoons maple syrup
Beat the whipping cream and syrup together with electric mixer until stiff peaks form. Spread over cooled pie for best results :)
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Let's face it, pumpkin pie is totally seasonal. And you get cravings for it, I know you do. Just once or twice a year, maybe, but even so.
