by Dragonfly Lady
24. November 2009 15:00
Thanks to Patty for emailing us this recipe for an alternative Pumpkin Pie Dish. Patty tells ushat her family have enjoyed for several generations, she usually prepares this dessert the day before Thanksgiving, thereby lessening activities in the kitchen on Thanksgiving Day.
Ingredients:-
Topping:
1/2 cup walnut pieces
1/4 cup golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Crust:
1 12-inch round Pie Crust
For filling:
1 cup golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pure pumpkin
1 cup heavy whipping cream
Method:-
For topping-
Combine all ingredients and blend till the appearance of fine breadcrumbs.
For crust-
Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9 inch pie dish. Fold edges under and crimp decoratively. Freeze the crust for 20 minutes.
Line the crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
For filling:-
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely.
Serve as desired or if prepared early store in the fridge removing 1 hour before serving. Serve with a cream of your choice.
Enjoy!
RSS Feed
