Tuesday, October 4, 2011

Pumpkin Pie Season

I'm not sure what it is about pumpkins this year, but I'm all over the recipes I see floating around, like Dates and Quinces incredible Pumpkin Scones with Spiced Glaze. Pumpkin is cheap and versatile and is one of the few food items that can span the range of savoury to sweet with ease.

While pumpkin is easy to dolly up, there's nothing better than your traditional Pumpkin Pie to usher in cooler weather.

Pumpkin Pie with Brandied Caramel Sauce

I think the tastiest pies comes from freshly roasted pumpkins, so like to roast up a bunch at a time, puree them in the food processor and let them sit in a fine mesh sieve for about an hour. Anything I don't use gets frozen. The crust is a special gluten free crust from Land O Lakes but any pie crust will do.

The pie filling was super delicious and made two 9" pies (not deep dish) and went like this:

Pumpkin Pie Filling

2 eggs
15 oz pumpkin puree
1 can of evaporated milk (12 oz)
1/4 cup brown sugar
1/2 cup white sugar
1 tsp molasses
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp all spice
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp cloves

Combine all ingredients and pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and cook 45 minutes until pumpkin has set and is cooked through.

Brandied Caramel Sauce
Taken directly from the now defunct Harrowsmith Country Life, December 2007

1 cup white sugar
3 tbsp cold water
1 cup whipping cream
2 tbsp unsalted butter
2 tsp vanilla (I used ground vanilla bean)
2 tbsp brandy

Place the sugar and water in a small pot over medium-high heat and bring to a full boil. Watch carefully and remove from heat once the sugar mixture has turned amber. Pour in cream and reduce heat to low and stir until completely smooth. Remove from heat and add vanilla and brandy. Store refigerated until ready to serve. This sauce was unbelievably good and we kept wishing we could attack a bowl of it with just a spoon.





2 comments:

  1. um, *want*....
    Pumpkin pie is my favourite...and the little donut shop I worked at in high school just posted on FB that their pumpkin spice donuts are back for October. Drool.

    ReplyDelete
  2. Ok, wasn't going to make pie this weekend but how can I not now?

    ReplyDelete

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