As a child I was the only member of my family who didn’t gravitate toward pumpkin pie on Thanksgiving. The custard filling was just a little too smooth for me.
As a grown up I am more enthusiastic, although the consistency still tends to flummox me. The recipe below solves the consistency issue by addiing other textures to the custard’s custardiness.
The flavors it adds don’t hurt, either!
The pie looks appropriatel festive in my pumpkin-shaped pan from Wilton, but you may of course use a standard pie pan. Here’s the recipe………..
As a grown up I am more enthusiastic, although the consistency still tends to flummox me. The recipe below solves the consistency issue by addiing other textures to the custard’s custardiness.
The flavors it adds don’t hurt, either!
The pie looks appropriatel festive in my pumpkin-shaped pan from Wilton, but you may of course use a standard pie pan. Here’s the recipe………..
Ingredients:
1-1/2 cups pumpkin or winter squash puree
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger or allspice (or a bit of each)
1 cup evaporated milk
1/2 cup water
2 eggs
2/3 cup caramels
3 tablespoons cream
1 handful toasted pecans
1 handful toasted coconut
1 9-inch pie shell
Instructions:
Preheat the oven to 425 degrees. Whisk together the pumpkin, sugars, spices, milk, water, and eggs. Place the combination in the unbaked pie shell. Bake for 10 minutes; then reduce the heat to 350 degrees and bake for another 30 to 40 minutes, or until firm. Allow the pie to cool for a few minutes.
In a small saucepan combine the caramels and cream. Cook over low heat, stirring constantly, until they melt together.
Drizzle the caramel mixture over the pie, and top with the pecans and coconut. (If you’d rather save some caramel to drizzle over the top, please do so!)
Serves 6 to 8.
1-1/2 cups pumpkin or winter squash puree
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger or allspice (or a bit of each)
1 cup evaporated milk
1/2 cup water
2 eggs
2/3 cup caramels
3 tablespoons cream
1 handful toasted pecans
1 handful toasted coconut
1 9-inch pie shell
Instructions:
Preheat the oven to 425 degrees. Whisk together the pumpkin, sugars, spices, milk, water, and eggs. Place the combination in the unbaked pie shell. Bake for 10 minutes; then reduce the heat to 350 degrees and bake for another 30 to 40 minutes, or until firm. Allow the pie to cool for a few minutes.
In a small saucepan combine the caramels and cream. Cook over low heat, stirring constantly, until they melt together.
Drizzle the caramel mixture over the pie, and top with the pecans and coconut. (If you’d rather save some caramel to drizzle over the top, please do so!)
Serves 6 to 8.
I gave up making pumpkin pie for Thanksgiving; nobody in our family eats it except me.
ReplyDeletePoor Douglas! IT DOESN'T MATTER if you're the only one who eats it! Thanksgiving is about making everybody happy. Of course, you could try making this variation one year. It might just convert them.
ReplyDeleteHave a lovely day whatever you eat........
@ Douglas — go on, bake that pumpkin pie. You don’t want the Pilgrims spinning in their graves, do you? It’s tradition. And we New Englanders are very traditional folks!
ReplyDelete