Wednesday, September 29, 2010

Pumpkin Cream Pie

We got invited to dinner at our friends' place last night, which was the perfect opportunity to test out my new pumpkin pie recipe before my catering debut at my husband's conference. The resulting pie is more of a mousse-like cream pie than a traditional dense pumpkin. As such, it received rave reviews.

To create said recipe, I combined my favorite parts of two recipes sent to me by a friend in Virginia. The first is a pumpkin pie recipe from Martha Stewart's Baking Handbook, and the second is a pumpkin pie recipe from the November & December 2008 issue of Cook's magazine. My aim was to create a pumpkin pie using as many fresh ingredients as possible.

I also should note that this tends to have extra filling leftover. I figure I have enough pumpkin puree from one of my mid-size pumpkins to make a total of four batches of the filling recipe. I'm counting on having enough leftover from that to make at least one extra pie. If you want a denser pie, I suspect you could add 1-2 more egg yolks to the recipe. For the next round of this recipe, I might increase the amount of spices slightly, but otherwise I'll keep it the same.

Pumpkin Cream Pie (makes one 9" pie)
3 large eggs, plus 1 large egg yolk
1.5 c. fresh pumpkin puree
3/4 c. packed light-brown sugar
3/4 t. ground cinnamon
1 t. grated fresh ginger
1/2 t. salt
1/8 t. freshly grated nutmeg
1 c. heavy cream
1/2 c. whole milk
1 t. vanilla
1 T. real maple syrup

Combine filling ingredients and pour into cooked crust. Bake at 350 F for about 43 minutes. Enjoy!

Current Pie Tally: 27

1 comment:

Julie said...

Awesomeness. I am totally using this hybrid recipe next time I make a pumpkin pie--with extra spices, like you say. The Cook's recipe is particularly conservative with the cinnamon and ginger, isn't it?