It’s the great pumpkin (pie)

I went with this one…

Pumpkin-Pecan Pie

(from the 2003 Martha Stewart Living Annual Recipe Cookbook)

Goes a little something like this:

(makes 1 Nine-Inch Pie)

1 Pie Crust (recipe follows)

1 15.5 -ounce can pumpkin puree ***(We used a cooking pumpkin, steamed and pureed it. The Pumpkin yielded just under 2 cups.)

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 large eggs

3/4 cup plus 1 Tablespoon Heavy Cream

1/2 cup milk

1/4 cup Bourbon

2/3 packed dark-brown sugar

3 Tablespoons unsalted butter, melted

1 cup coarsely chopped pecans, plus halves for garnish

Whipped cream or Vanilla Ice Cream, for serving (optional)

Proceed like this:

In a large bowl, whisk together pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, 3/4 cup heavy cream, milk, and bourbon until combined.

Fill pie shell with pumpkin mixture, put in the oven.

Bake until filling is set around the edges but still slightly soft in the center, about 55 minutes. Remove from oven; let cool. The filling will continue to firm as it cools.

Heat broiler. In small bowl, combine brown sugar, melted butter, remaining tablespoon cream, and chopped pecans. Sprinkle over pie. Arrange pecan halves around the top, in a circle near the edge. Place pie under broiler just until topping begins to bubble, being careful not to let the nuts burn. Transfer from wire rack to cool slightly. Serve with whipped cream or ice cream, if desired.

For the Crust:

(recipe from Edible Magazine, San Juan Mountains)

Makes 3 crust-freeze the other two or make an apple pie too

3 1/3 cups unbleached flour

1 teaspoon salt

1 teaspoon sugar

3 sticks cold butter, cubed

3/4 cup milk

Method:

Place flour, salt, and sugar in the bowl of a food processor or electric mixture (Note- I used my hand held mixer and my hands) and mix till well blended. Add cold butter and process until it resembles course meal. Add cold milk until it forms a ball. Be careful not to over mix!

Divide the dough three ways, form three disks. Wrap each disk on plastic wrap and refrigerate for 1 hour or up to 3 days (Or frozen, if well wrapped, for 1 month). When ready to make your pie, preheat the oven to 350 degrees. Let the dough sit out for 10 minutes to soften, roll out on a floured surface, place in favorite pie pan. Add filling. Continue with pie recipe.

And this is the result:

The fresh pumpkin really makes it a much lighter pie. And the flavor really rides nicely on the taste buds.It is so good I am pretty sure I got myself a pumpkin pie belly ache!! You should try it for yourself!

As for today we are trying our hand at sourdough bread! We will let you know!

What is your favorite pie? Dessert? baked good? I would love to know!

ONE LOVE-

 

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