November 21, 2007

SERVE YOUR PIE HOLE:

Cin-Full Pumpkin Pie (Contra Costa Times, 11/21/2007)

For sweetened pecans, toast pecans in a dry skillet over medium heat 3 minutes. Transfer to a bowl; add 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Toss to coat.

FOR CRUST:

8-9 whole cinnamon graham crackers, crushed to yield 1 cup crumbs

2 tablespoons brown sugar

1/2 stick (1/4 cup) butter, melted

FOR FILLING:

2 eggs

1 can (15 ounces) pureed pumpkin

1 can (12 ounces) evaporated milk

1 teaspoon brandy

3/4 cup packed brown sugar

11/2 teaspoons cinnamon

1/2 teaspoon each: ginger, nutmeg

1/2 cup sweetened toasted pecans, optional

CINNAMON-SCENTED WHIPPED CREAM:

2 teaspoons confectioners' sugar

1/4 teaspoon cinnamon or to taste

1 container (1/2 pint) whipping cream

1/2 teaspoon vanilla

1. Heat oven to 325 degrees. For crust, combine the graham-cracker crumbs and brown sugar in a large bowl; stir in the melted butter until thoroughly combined. Press crust into bottom and sides of a 9-inch pie pan; bake until set, about 6 minutes. Remove pan from oven; cool on wire rack.

2. Raise heat to 425 degrees. For filling, combine the eggs, pumpkin, evaporated milk and brandy in a small saucepan over medium-low heat; cook, stirring occasionally, until warm, about 7 minutes. Set aside.

3. Combine the brown sugar, cinnamon, ginger and nutmeg in a large bowl; stir in the pumpkin-egg mixture. Pour into the crust; bake 10 minutes. Lower heat to 350 degrees; bake until set, 35-45 minutes. Remove pie from oven; arrange pecans around rim. Let stand until cooled, about 1 hour. Refrigerate until ready to serve.

4. For the whipped cream, combine the confectioners' sugar and cinnamon in a small bowl; set aside. Combine the whipping cream and vanilla in a large bowl; beat with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add the sugar mixture to the whipped cream; beat until medium peaks form, about 2 minutes; set aside. Serve pie with whipped cream.

Posted by Orrin Judd at November 21, 2007 8:46 AM
Comments

A suggestion I've heard repeatedly, and tested successfully: at some point, run the pumpkin puree through a blender on high to reduce its fibrousness. You'll never go back to store-bought.

Posted by: Just John at November 21, 2007 7:34 PM
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