But, anyway, here is the recipe for the first yummy pie from last year, Spicy Pumpkin Pie. This is a traditional classic with enough of a twist to keep it interesting, but your grandmother won't hate it (officially Grandmother-tested by my tiny, fiesty, midwestern Grandma).
Spicy Pumpkin Pie
Adapted from Martha Stewart
All-purpose flour, for dusting
1/2 recipe Pie Crust (see this post for the recipe)
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon chipotle-chile powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 can (15 ounces) pumpkin puree (I use 3/4 real pumpkin puree*, 1/4 canned pumpkin)
1 can (12 ounces) evaporated milk
Directions
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
- Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. (The original recipe called for you to pre-bake the crust with pie weights for 15 minutes and 15 without. When I tried this, it burnt to a crisp. You might want to do this if you are using a different recipe for the crust.)
- Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. (Pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.) Unmold pie. Serve with whipped cream (I use a ratio of 1/2 pt heavy whipping cream to 1/4 cup sugar - whip until soft peaks form).
- Optional - I used the extra pie crust that the recipe makes to make cut-outs to decorate the top of the pie. Roll out extra crust to 1/8 inch and use cookie cutters to cut shapes. Bake on a cookie sheet along with your pie. Let cool and set on top of filling after pie has cooled.
1. Scoop out the insides of a pie pumpkin.
2. Cut the pumpkin into quarters or smaller pieces, if possible.
3. Place pumpkin pieces in a microwave-safe casserole dish with lid in 2-3 inches of water (enough to cover the pumpkin pieces).
4. Microwave for 10-20 minutes, until the pumpkin is fully cooked and mushy.
5. Scoop out cooked pumpkin (skin will fall away)
6. Puree cooked pumpkin in food processor or blender.
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