Two! years ago, around Thanksgiving, I wrote my definitive comments on pie, pumpkin pie, and the coming holidays. But I never actually wrote out my pie recipe. So this year, I'll fix that sin of omission.
I've used the popular condensed milk recipe for many years, with a few personal additions (vanilla extract and molasses) - it's a foolproof recipe for a busy cook. Should I include it here? okay.
Creamy Pumpkin Pie
Preheat oven to 375 degrees. Prepare a single 9-inch crust pie shell, unbaked.
Blend together in a large bowl:
1 egg (or 2), beaten
16 0z canned pumpkin (2 generous cups of homemade puree)
1 can Eagle Brand condensed milk
1/8 cup molasses
1 t. vanilla extract
1/2 t salt
1 1/2 t cinnamon
1/2 t each: nutmeg, allspice, ginger
1/4 t. cloves
Pour into a prepared pie shell. Bake 50 minutes or until done. Test with a dinner knife inserted 1" from the edge. If you watch carefully, pull the pie out just as the center is inflating. Wait longer, and the pie will be overcooked. Cool.
Best served still slightly warm from the oven. Refrigerate leftovers.
***
Well, that is a fine pie, but this year I made Mom's old evaporated milk recipe with my little variation, and I think it beats the other.
My Mom's Pumpkin Pie
Preheat oven to 425 degrees. Prepare a single 9-inch crust pie shell, unbaked.
Beat together in a large bowl:
2 eggs (3)
1/2 cup sugar
1/4 cup brown sugar
a good slurp of molasses
1 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. allspice
1/4 t. cloves
Stir in, blending well:
1 1/2 cup pumpkin puree (up to 2 cups)
1 1/2 cup Carnation evaporated milk
Pour into a prepared pie shell. Bake at 425 degrees for 15 minutes. Then lower oven temperature to 350 degrees and continue baking for 30-35 minutes, or until tests done (see above). Cool.
Best served still slightly warm from the oven. Refrigerate leftovers.
NOTE: This is different from the recipe on the can which, among other differences, adds flour (?) and only brown sugar. I've experimented by adding more pumpkin, but, if you do, remember it all has to fit in the pie shell, and the pie filling level does rise slightly from the action of the beaten eggs. So have a pyrex cup nearby to cook the extra in, just in case.
Nostalgia: Mom's recipe starts with a hotter oven, and the tradition was to bake the mincemeat pie first at the hotter temperature, and removing it and putting in the pumpkin pie. This is the first year in my life that we didn't have a mince pie for Thanksgiving. Times change and tastes change. My son brought a cherry pie with three kinds of cherries that he's been perfecting. We can have a mince pie for Christmas.
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Minggu, 15 November 2009
Kamis, 15 Oktober 2009
Pumpkin Recipes - Pepitas
As long as we are making squash for dinner, or pumpkin puree for recipes, or even just decorating with a carved jack-o'lantern, it seems silly not to use the seeds... they are so good for you! So, when you clean a squash - most* kinds have nice edible seeds - put the seeds in a colander to wash and toast them for snacks.
BTW, "pepita" means squash seed in Spanish.
*I have tried the seeds from various squashes. Not all are good to use. Pumpkin seed are well known taste treats, but, for instance, the seeds from the local farm stand's favorite squash, the Pink Banana, are huge... but they are all fiber-y shell and very little nutty center. Chew on a few of those babies and you'll end up with a mouthful of cardboard.
METHOD:
Wash the seeds, removing any stringy fiber and return to the colander. Dry with a kitchen towel. Place in a single layer on a parchment paper-lined baking sheet.
Sprinkle with the scantest amount of vegetable oil. I like sunflower or peanut oil for the nutty taste.
Sprinkle with salt and, if desired, with herbs or seasoning*, tossing with a spatula to coat, and returning to the single layer.
Bake in a slow oven, turning occasionally to brown evenly. I've toasted them at 200 degrees for up to an hour, or 350 degrees, turning often, for a half an hour.
*pumpkin pie spices, barbecue dry rub, Sazon Seasoning (achiote and culantro).
BTW, "pepita" means squash seed in Spanish.
*I have tried the seeds from various squashes. Not all are good to use. Pumpkin seed are well known taste treats, but, for instance, the seeds from the local farm stand's favorite squash, the Pink Banana, are huge... but they are all fiber-y shell and very little nutty center. Chew on a few of those babies and you'll end up with a mouthful of cardboard.
METHOD:
Wash the seeds, removing any stringy fiber and return to the colander. Dry with a kitchen towel. Place in a single layer on a parchment paper-lined baking sheet.
Sprinkle with the scantest amount of vegetable oil. I like sunflower or peanut oil for the nutty taste.
Sprinkle with salt and, if desired, with herbs or seasoning*, tossing with a spatula to coat, and returning to the single layer.
Bake in a slow oven, turning occasionally to brown evenly. I've toasted them at 200 degrees for up to an hour, or 350 degrees, turning often, for a half an hour.
*pumpkin pie spices, barbecue dry rub, Sazon Seasoning (achiote and culantro).
Pumpkin Recipes - Quick Bread
Pumpkin Quick Bread
Preheat oven to 350 degrees.
Line 3 loaf pans with waxed paper (a dab of Crisco will make it stick in place).
In a large bowl, thoroughly combine sugar and wet ingredients:
3 cups sugar
4 eggs
1 cup vegetable oil (sunflower or safflower)
2 cups pumpkin puree
1 Tbsp. vanilla extract
In a separate bowl, sift and combine dry ingredients:
3 1/2 cups a.p. flour
2 t. salt
2 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
Stir the dry ingredients into the wet. Add about a half cup of water if the batter is too thick. Optionally, you can stir in 1 cup of chopped walnuts, chopped pecans, raisins or dried cranberries.
Pour evenly into pans, and bake for 1 hour, until a toothpick tests clean. (It usually takes at least ten more minutes.)
Note: You might have read recipes using more water. My recipe uses less water because I make my own pumpkin puree instead of using canned pumpkin.
Note: For a lower cholesterol recipe, you can use egg substitute for the eggs, and replace half the oil with applesauce. Frankly, the result is not as good (I'd call it rubber-y).
Note: I've also substituted our CSA spelt flour for the a.p. flour and loved the result.
Line 3 loaf pans with waxed paper (a dab of Crisco will make it stick in place).
In a large bowl, thoroughly combine sugar and wet ingredients:
3 cups sugar
4 eggs
1 cup vegetable oil (sunflower or safflower)
2 cups pumpkin puree
1 Tbsp. vanilla extract
In a separate bowl, sift and combine dry ingredients:
3 1/2 cups a.p. flour
2 t. salt
2 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 t. allspice
Stir the dry ingredients into the wet. Add about a half cup of water if the batter is too thick. Optionally, you can stir in 1 cup of chopped walnuts, chopped pecans, raisins or dried cranberries.
Pour evenly into pans, and bake for 1 hour, until a toothpick tests clean. (It usually takes at least ten more minutes.)
Note: You might have read recipes using more water. My recipe uses less water because I make my own pumpkin puree instead of using canned pumpkin.
Note: For a lower cholesterol recipe, you can use egg substitute for the eggs, and replace half the oil with applesauce. Frankly, the result is not as good (I'd call it rubber-y).
Note: I've also substituted our CSA spelt flour for the a.p. flour and loved the result.
Pumpkin Recipe - Pumpkin Pie Squares
I made these pie squares when the boys were living at home. They liked them and it was a change from the traditional pie, although I think they're a tad sweet. Serve with unsweetened whipped cream.
Pumpkin Pie Squares
Preheat oven to 350 degrees.
Cut together in a large bowl:
1 cup flour
1/2 cup brown sugar, packed
1/2 cup quick oats
1/2 cup butter
Press crumbly mixture into a 9x13 pan. Bake 15 minutes.
In a large bowl, beat together:
2 cups pumpkin puree
1 12-oz can evaporated milk
2 eggs
3/4 cup sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
pinch cloves
Pour mixture into baked crust. Bake for 20 minutes. Meanwhile, cut together:
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 T butter
Sprinkle topping on hot 'pie' in oven and bake another 15-20 minutes.
Cool enough to cut in squares. Serve with a spatula. Refrigerate leftovers.
Pumpkin Pie Squares
Preheat oven to 350 degrees.
Cut together in a large bowl:
1 cup flour
1/2 cup brown sugar, packed
1/2 cup quick oats
1/2 cup butter
Press crumbly mixture into a 9x13 pan. Bake 15 minutes.
In a large bowl, beat together:
2 cups pumpkin puree
1 12-oz can evaporated milk
2 eggs
3/4 cup sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
pinch cloves
Pour mixture into baked crust. Bake for 20 minutes. Meanwhile, cut together:
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 T butter
Sprinkle topping on hot 'pie' in oven and bake another 15-20 minutes.
Cool enough to cut in squares. Serve with a spatula. Refrigerate leftovers.
Pumpkin Recipes - Helen's Pumpkin Spice Bars
Have pumpkin, will bake.
Pumpkin Spice Bars
(A good way to use pumpkin - or any winter squash- from the kitchen of Helen E., who brought this nice sheet cake to the Genesee County Herb Society's refreshment table many years ago, and gave me the recipe.)
Preheat oven to 350 degrees.
Grease a jelly roll pan (15X10X1").
Beat 'wet' ingredients in a large bowl:
4 eggs
2 cups sugar
1 cup vegetable oil (safflower or sunflower)
2 cups pumpkin
Add 1/2 cup raisins. Set aside.
In a separate bowl, sift together 'dry' ingredients:
2 cups flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat dry ingredients into wet. pour batter into pan. Bake for 25-30 minutes.
When thoroughly cooled, frost with cream cheese frosting (recipe follows) and sprinkle with 1 cup of chopped walnuts. Cut 4 X 8 = 32 2" x2" bars. Leftovers should be refrigerated.
NOTE: in this case, cutting the oil with half applesauce (to reduce the cholesterol and the cost) doesn't seem to change the texture enough to dismiss the idea.
Cream Cheese Frosting
Blend:
1 3-oz pkg. Philly cream cheese, softened
1 Tbsp. milk
1 t. vanilla extract
a dash of salt
Gradually stir in, then beat until smooth and spreadable, thinning if necessary with more milk:
2 1/2 cups confectioner's sugar
Pumpkin Spice Bars
(A good way to use pumpkin - or any winter squash- from the kitchen of Helen E., who brought this nice sheet cake to the Genesee County Herb Society's refreshment table many years ago, and gave me the recipe.)
Preheat oven to 350 degrees.
Grease a jelly roll pan (15X10X1").
Beat 'wet' ingredients in a large bowl:
4 eggs
2 cups sugar
1 cup vegetable oil (safflower or sunflower)
2 cups pumpkin
Add 1/2 cup raisins. Set aside.
In a separate bowl, sift together 'dry' ingredients:
2 cups flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat dry ingredients into wet. pour batter into pan. Bake for 25-30 minutes.
When thoroughly cooled, frost with cream cheese frosting (recipe follows) and sprinkle with 1 cup of chopped walnuts. Cut 4 X 8 = 32 2" x2" bars. Leftovers should be refrigerated.
NOTE: in this case, cutting the oil with half applesauce (to reduce the cholesterol and the cost) doesn't seem to change the texture enough to dismiss the idea.
Cream Cheese Frosting
Blend:
1 3-oz pkg. Philly cream cheese, softened
1 Tbsp. milk
1 t. vanilla extract
a dash of salt
Gradually stir in, then beat until smooth and spreadable, thinning if necessary with more milk:
2 1/2 cups confectioner's sugar
Kamis, 29 November 2007
The Good Pie Gene
Yes, there is a pie gene. What is so difficult about a flaky crust, people?
Here's the secret - it isn't the recipe, it's the technique. A heavy hand, a bad attitude, inattention to the 'now' of the dough... if you aren't committed to the pie, it won't be good. (She said in her Mr. Miyagi voice.)
The pie gene can be transmitted to others. Then they can help you in the kitchen. Especially useful on those bad attitude days. I've passed the gene to Herb and Herb Jr. so we're covered.
What is truly amazing is that Pat and Tony are just now beginning to sound like they are becoming interested in cooking - THANK YOU FOOD CHANNEL!
After a lifetime of pie making, it really does make pie making more fun when one does the filling and the other does the pastry. And having passed the baton to Herb for the pastry end of the project, I'm happy to do fillings when needed.
What brings on this pie reverie? We just finished our third pumpkin pie in two weeks. The first, to adjust the recipe for the 2007 pumpkin filling (every year the pumpkin filling is slightly different.) The second, for company on the holiday itself (along with a Northern Spy apple and a Detroit blueberry). And the third we just made to have another pumpkin pie to go with leftover turkey - it was so good this year.
I'd better quit now, I feel an emoticon coming on:)
So why am I talking about the pie gene? I thought last year I'd lost it! My pumpkin pie filling last year was overspiced and heavy. (No one said so, but a cook doesn't need folks to tell you when something isn't up to par.) Looking back I figure my fresh spices were stronger than I'd been used to... I'm usually heavy on the spice, and I'd purchased some really nice strong ground cinnamon from Frontier where you select from cinnamons determined by country of origin and percent of oil. So this year I measured more carefully, adjusting for the strong cinnamon.
But the heaviness was the question. I like a light but still creamy pumpkin filling. This year what worked was to make sure I beat the eggs before stirring in the rest of the ingredients, and then making sure to whisk the filling one last time before filling the crust and immediately slipping it into the 425 degree oven to start before turning it down to 350 to finish.
Technique, paying attention, what did I say.
People who sit there and tell you about the great deal they got on a five dollar pumpkin pie at the grocery store have no taste buds, you might as well give them a Mickey Dee and call it a day.
Along the same vein, I hear paint by number paintings from the 60's are collectible now.
Anyway I though I'd share my tips for flavoring pumpkin pie filling. Do the regular recipe whichever way you make it - my mom used evaporated milk and I use Eagle Brand, either way is good. Use two eggs and add a swig of vanilla extract. And finally, add a solid dollop of molasses, which gives the cooked pumpkin a deeper flavor.
Always looking for a new technique is what keeps cooking fun, so next year when I go to roast my pumpkins, I'm thinking I'll drizzle them with a bit of molasses at that stage, just to see what the difference will be.
I'm one of those old school people who loves Thanksgiving - family, food and peace. The stores were shoving aside the garden merch for the Christmas merch back in September, so I'm yearly becoming more curmudgeonly about The Halloween-Christmas convergence. Thanksgiving is the non-commercial holiday. A last look at the past year. Tomorrow, December first turns the page and for me that means a turn of season. Please don't be sucked in with the commercialization of a meaningful passage of time. It's all about your time, folks, and how you spend it.
Here's the secret - it isn't the recipe, it's the technique. A heavy hand, a bad attitude, inattention to the 'now' of the dough... if you aren't committed to the pie, it won't be good. (She said in her Mr. Miyagi voice.)
The pie gene can be transmitted to others. Then they can help you in the kitchen. Especially useful on those bad attitude days. I've passed the gene to Herb and Herb Jr. so we're covered.
What is truly amazing is that Pat and Tony are just now beginning to sound like they are becoming interested in cooking - THANK YOU FOOD CHANNEL!
After a lifetime of pie making, it really does make pie making more fun when one does the filling and the other does the pastry. And having passed the baton to Herb for the pastry end of the project, I'm happy to do fillings when needed.
What brings on this pie reverie? We just finished our third pumpkin pie in two weeks. The first, to adjust the recipe for the 2007 pumpkin filling (every year the pumpkin filling is slightly different.) The second, for company on the holiday itself (along with a Northern Spy apple and a Detroit blueberry). And the third we just made to have another pumpkin pie to go with leftover turkey - it was so good this year.
I'd better quit now, I feel an emoticon coming on:)
So why am I talking about the pie gene? I thought last year I'd lost it! My pumpkin pie filling last year was overspiced and heavy. (No one said so, but a cook doesn't need folks to tell you when something isn't up to par.) Looking back I figure my fresh spices were stronger than I'd been used to... I'm usually heavy on the spice, and I'd purchased some really nice strong ground cinnamon from Frontier where you select from cinnamons determined by country of origin and percent of oil. So this year I measured more carefully, adjusting for the strong cinnamon.
But the heaviness was the question. I like a light but still creamy pumpkin filling. This year what worked was to make sure I beat the eggs before stirring in the rest of the ingredients, and then making sure to whisk the filling one last time before filling the crust and immediately slipping it into the 425 degree oven to start before turning it down to 350 to finish.
Technique, paying attention, what did I say.
People who sit there and tell you about the great deal they got on a five dollar pumpkin pie at the grocery store have no taste buds, you might as well give them a Mickey Dee and call it a day.
Along the same vein, I hear paint by number paintings from the 60's are collectible now.
Anyway I though I'd share my tips for flavoring pumpkin pie filling. Do the regular recipe whichever way you make it - my mom used evaporated milk and I use Eagle Brand, either way is good. Use two eggs and add a swig of vanilla extract. And finally, add a solid dollop of molasses, which gives the cooked pumpkin a deeper flavor.
Always looking for a new technique is what keeps cooking fun, so next year when I go to roast my pumpkins, I'm thinking I'll drizzle them with a bit of molasses at that stage, just to see what the difference will be.
I'm one of those old school people who loves Thanksgiving - family, food and peace. The stores were shoving aside the garden merch for the Christmas merch back in September, so I'm yearly becoming more curmudgeonly about The Halloween-Christmas convergence. Thanksgiving is the non-commercial holiday. A last look at the past year. Tomorrow, December first turns the page and for me that means a turn of season. Please don't be sucked in with the commercialization of a meaningful passage of time. It's all about your time, folks, and how you spend it.
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