Wednesday, November 10, 2010

Pumpkin Pie

A few weeks ago I made a pumpkin pie from a recipe from the Heirloom Gardener magazine. It was good with a kicker of cayenne pepper in it. The Husband said it was "an adult pie", not to be placed on the kids table.

This recipe was last nights test. It is light and fluffy because of the heavy cream. I added a California walnut strusel topping but maybe could have done without it. I used fresh pumpkin but you can use can if you have to. Tip for keeping fresh pumpkin on hand. I roast a few pumpkins at a time with no salt or oil, just plain, and puree them. Then you have on hand fresh roasted pumpkin to use however you like. You can add spice and make a pie, or add to pancakes (that recipe will come soon) or risotto or whatever you like. Its nice to have either fresh in the fridge (will keep for about a week) or portioned and kept in the freezer.

Pumpkin Pie

2 cups pumpkin (fresh roasted or 15 oz cans)
11/3 cups heavy whipping cream
1/2 cup sugar
3 large eggs
3 tbl honey
11/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp nutmeg
1/4 tsp salt
Streusel Topping (recipe follows)

1. Preheat the oven to 350
2. Roll out dough and place in pie pan
3. In Cuisinart with pastry blade add pumpkin, cream,sugar, eggs, honey, cinnamon, cloves, allspice, nutmeg and salt. Pour into pie shell.
4. Bake for 50 minutes. Remove from oven and let rest 10 minutes.
5. Sprinkle Streusel topping over pie and return to hot oven. Bake for another 20 minutes or until golden brown and pie is set.

Streusel Topping (modified from original recipe)
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground ginger
1/4 cup cold butter
1/2 cups chopped fresh California walnuts
1/2 cup crystallized ginger, finely chopped

1. Chop walnuts & ginger
2. In Cuisinart with pastry blade combine flour, brn sugar, and ground ginger
3. Cut in butter until mixture resembles crumbles.
4. Stir in nuts and ginger

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