This recipe quickly became popular with my family. As picky as some children are, even my nephew Braelyn and daughter Genesis loved it! I am particularly proud of my 'baby' too. For a while, I considered saving this recipe for my private archives and for special family affairs, but I finally figured a recipe like this should be enjoyed by all. The pumpkin for this recipe was hand picked by me and roasted off in a 400* convection oven. The recipe from there on, is relatively easy and makes two deep dish, 9 inch pies.
I created this recipe with more than just a dollop of cream on top, as I felt like the best part of a pumpkin pie was a bit the whipped cream mixed with the bite of pie. At least until now!
The cream of this pie is a combination of flavors, warm, tangy, not too sweet and harmonious with the spices of the pie. I actually came up with the topping for another recipe of mine, and loved it so much, I wanted to find other places that it would work well. I hope your family enjoys this recipe as much as mine does. I feel good about the prospect of someone outside of my normal circle of friends and family appreciating something that I created and quite literally, tasting my passion for cooking, on a plate! Get ready to change your whole opinion about Pumpkin Pie!! Fresh Pumpkin is cut into equal parts, drizzled with a little light tasting oil, and sprinkled with a scant amount of kosher salt. Roast uncovered in a 400* oven until soft, about 40 minutes (and up to 1 hour in a regular oven, depending on size of sliced pumpkin portions.)
Allow pumpkin to cool slightly. Cut or peel rind away from pumpkin meat and the roasted pumpkin is ready to use.
Recipe:
2 c. roasted pumpkin
1- 12oz. can evaporated milk
2/3 c. lightly packed, light brown sugar
1/2 c. granulated sugar
1 tbsp. ground spice blend*
3 large eggs
1 tsp. Madagascar Bourbon vanilla bean paste or pure vanilla extract
2 - 9 inch deep dish pie crusts
To Make your own Spice Blend:
1 1/2 tsp. Roasted Cinnamon Spice
1/2 tsp. Freshly crushed Cardamom, pods removed and seeds ground in mortar and pestle
1/2 tsp. Freshly grated Nutmeg
1/4 tsp. ground Ginger
1/4 tsp. freshly ground Allspice
Mix spices together in a small bowl or in the mortar, pour contents into pumpkin blend.
Instructions:
Preheat oven to 350*F.
Place all of ingredients into bowl and blend until smooth, about 2 minutes.
Recipe:
2 c. roasted pumpkin
1- 12oz. can evaporated milk
2/3 c. lightly packed, light brown sugar
1/2 c. granulated sugar
1 tbsp. ground spice blend*
3 large eggs
1 tsp. Madagascar Bourbon vanilla bean paste or pure vanilla extract
2 - 9 inch deep dish pie crusts
To Make your own Spice Blend:
1 1/2 tsp. Roasted Cinnamon Spice
1/2 tsp. Freshly crushed Cardamom, pods removed and seeds ground in mortar and pestle
1/2 tsp. Freshly grated Nutmeg
1/4 tsp. ground Ginger
1/4 tsp. freshly ground Allspice
Mix spices together in a small bowl or in the mortar, pour contents into pumpkin blend.
Instructions:
Preheat oven to 350*F.
Place all of ingredients into bowl and blend until smooth, about 2 minutes.
*You may use an emersion blender to cream the roast pumpkin before adding into recipe.
Pour equal amounts into pie crusts.
Bake on baking sheet for about 40 minutes, or until toothpick inserted, comes out clean.
If the edges of the pies brown too quickly, cover with foil for the remaining baking time.
Remove from oven to cool for 1 hour before placing in the refrigerator to cool an additional 1/2 hour.
Meanwhile, prepare the topping.
Cream Topping:
8 oz. whipped topping
8 oz. sour cream
1c. confectioner's sugar
pinch of kosher salt
Zest and juice of one lemon
Freshly grated Nutmeg
In a medium bowl, combine the sour cream, confectioner's sugar and salt.
Once blended, add whipped cream.
Zest the lemon atop whipped cream.
Grate a scant amount of nutmeg atop also.
In a FOLDING fashion, combine the sour cream mixture with the whipped cream mixture.
Taste For Balance.
Place in refrigerator while pies cook and cool.
After pies have cooled for at least 1 hour and a half, divide the Cream topping and spread evenly atop pies.
Add toothpicks if desired to keep plastic wrap from sticking to top.
Chill for at least another 1 1/2 to 2 hours for best slicing results.
Makes 2- 9 inch pies.
Note:
*If you are unable to freshly grind above spices, store bought Pumpkin Pie Spice will substitute.
Also, plain canned pumpkin can be substituted for fresh roasted.
***Lighten the recipe by using one or more of the following; fat free evaporated milk, light sour cream and egg substitute!!
Pour equal amounts into pie crusts.
Bake on baking sheet for about 40 minutes, or until toothpick inserted, comes out clean.
If the edges of the pies brown too quickly, cover with foil for the remaining baking time.
Remove from oven to cool for 1 hour before placing in the refrigerator to cool an additional 1/2 hour.
Meanwhile, prepare the topping.
Cream Topping:
8 oz. whipped topping
8 oz. sour cream
1c. confectioner's sugar
pinch of kosher salt
Zest and juice of one lemon
Freshly grated Nutmeg
In a medium bowl, combine the sour cream, confectioner's sugar and salt.
Once blended, add whipped cream.
Zest the lemon atop whipped cream.
Grate a scant amount of nutmeg atop also.
In a FOLDING fashion, combine the sour cream mixture with the whipped cream mixture.
Taste For Balance.
Place in refrigerator while pies cook and cool.
After pies have cooled for at least 1 hour and a half, divide the Cream topping and spread evenly atop pies.
Add toothpicks if desired to keep plastic wrap from sticking to top.
Chill for at least another 1 1/2 to 2 hours for best slicing results.
Makes 2- 9 inch pies.
Note:
*If you are unable to freshly grind above spices, store bought Pumpkin Pie Spice will substitute.
Also, plain canned pumpkin can be substituted for fresh roasted.
***Lighten the recipe by using one or more of the following; fat free evaporated milk, light sour cream and egg substitute!!
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