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On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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Come Party With Me: Pumpkin Carving - Dessert

partysugar — Wed, 14 Oct 2009 10:15:04 -0700

Along with a hearty Fall meal, at my annual pumpkin carving party, I like to serve a pumpkin themed dessert.

In the past I've done ice cream sandwiches and pumpkin bars, but this year I've been all about cakes, so I'll be whipping up a relatively easy pumpkin cake.

The batter is seasoned with orange zest and the frosting is a decadent blend of caramel and cream cheese.

The resulting cake is festive and seasonal and can be made several days before the party. To take a look at the recipe I plan on using, keep reading.

Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Come Party With Me: Bold Flavorful Thanksgiving - Dessert

partysugar — Wed, 11 Nov 2009 10:15:15 -0800

I'm a fan of trying out new recipes on Thanksgiving, but I always like to serve some sort of pumpkin dessert. It doesn't matter if it's pie, cookies, or ice cream - as long as it's pumpkiny. To finish a meal that is full of vibrant colors and bold flavors, I would offer guests a spirited twist on the classic crème brûlée. Pumpkin puree and brown sugar make this smooth and creamy treat perfect for turkey day.

Crème brûlée is also great because you can get people up and moving after the big meal: invite everyone to sugar and blow torch their own crème brûlée! To get this recipe, which can be prepared in advance, read more.

Pumpkin and Brown-Sugar Crème Brûlée
From Bon Appétit

Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Directions

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt.
Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. Can be made 2 days ahead. Cover and keep chilled.
Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead. Keep chilled.

Serves 8.

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Pumpkin Bread Is Sugar, Spice, and Everything Nice

YumSugar — Tue, 27 Oct 2009 15:00:46 -0700

I've had Autumn on the brain for weeks now, but it wasn't until I received an inquiry about a faithful pumpkin bread recipe that the aromatic, spiced bread crossed my mind. Yet as soon as it did, I found myself craving a loaf of it. There was only one thing to do.

This tried-and-true recipe couldn't be any simpler. It doesn't require an electric beater, and you don't need to spend hours roasting your own pumpkin. The übermoist, not-to-sweet, spiced bread is the perfect breakfast, snack, or edible gift for Halloween, Thanksgiving, or anywhere in between. Want the recipe? Keep reading.

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

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Come Party With Me: All Hallow's Eve - Dessert

partysugar — Wed, 28 Oct 2009 10:15:05 -0700

So you've just decided to host a Halloween party and you've got no time to plan. No matter. On Saturday afternoon, before you put on your costume, you can throw together some festive yet uncomplicated snacks and make these cupcakes. Shhh, don't tell anyone: the recipe uses a boxed yellow cake mix, meaning these mini cakes will be ready to bake in minutes. The addition of pumpkin pie spice and canned pumpkin puree, in combination with the smooth cream cheese frosting, will fool your guests into thinking you slaved for hours on these cupcakes. Garnish with a single piece of candy corn and get ready to celebrate! To check out the easy recipe, read more.

Pumpkin Cupcakes With Cream Cheese Frosting
From Real Simple

Ingredients

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Directions

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Makes 24 cupcakes.

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Healthy Recipe: Oatmeal, Dark Chocolate Chip Pumpkin Muffins

FitSugar — Mon, 26 Oct 2009 05:50:36 -0700

The girls and I did a little baking this weekend and concocted a pumpkin muffin recipe that I just had to share. Using pumpkin not only gives these muffins a distinctly autumnal flavor, it keeps the muffins moist without a lot of fat. I added oatmeal for extra fiber and dark chocolate chips for a little extra zip. My daughters love them and they make for a quick but surprisingly filling breakfast - the perfect snack before heading out on a long bike ride offering five grams of protein and 4 grams of fiber. If you have a tasty dish to share, please add it to the Healthy Recipe group.

Check out the recipe when you read more.

Oatmeal Pumpkin Muffins
Inspired by Carrots-n-Cake and About: Lowfat Cooking

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups old fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
one large egg
one large egg white
1/4 cup lowfat milk
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees F and line muffin tin with muffin cups.
Whisk dry ingredients and spices together in a large bowl.
Add pumpkin, oil, milk, and egg and egg white to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and mix well. Stir in chocolate chips and walnuts.
Fill muffin cases evenly and bake for 18 to 25 minutes

Makes 14 muffins.

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Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Get Your Pie On

partysugar — Thu, 29 Nov 2007 05:28:33 -0800

Instead of making traditional pumpkin pie, this year I surprised my family on Thanksgiving with a pumpkin meringue pie! There are three elements to this pie, so I made each one on a different day. The cream cheese pastry crust is simply flavored with cinnamon, nutmeg, and ginger. The exquisite filling - I could not stop licking the bowl! - is made with an infused cream and pumpkin puree. The topping - that's made minutes before serving - is a classic meringue. The hardest part was rolling out the dough, but after a few emergency calls to YumSugar, it was ready to bake. For the to-die-for recipe, read more

Pumpkin Meringue Pie
From Food & Wine magazine

Cream Cheese Pastry:
2 1/2 cups all-purpose flour
1 tablespoon light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup cream cheese (2 ounces), softened
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
3 tablespoons ice water
1 large egg, lightly beaten
1 teaspoon vegetable oil
1/2 teaspoon pure vanilla extract
Filling:
1 quart heavy cream
2 cinnamon sticks
6 whole cloves
1 whole nutmeg
1 cup light brown sugar
4 large eggs, separated
One 29-ounce can unsweetened pumpkin puree (3 1/2 cups)
1/4 cup granulated sugar
Meringue Topping:
1 cup sugar
1/2 cup water
4 large egg whites

Make the crust: in a food processor, combine the flour, brown sugar and spices, if using, and pulse to mix.
Add the cream cheese and pulse until the mixture is sandy. Add the butter and pulse until the mixture resembles coarse meal.
In a small pitcher, combine the ice water with the egg, oil and vanilla and pour into the food processor; pulse until the dough just forms a ball.
Turn the dough out onto a lightly floured surface and pat it into 1 large disk for a tart or 2 small disks for pies.
Wrap the dough in plastic and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°.
On a lightly floured surface, roll out each disk of Cream Cheese Pastry to about 1/8 inch thick. Fit the rounds into two 10-inch glass pie plates and trim the overhang to 1-inch. Fold the overhang under the rim and crimp decoratively. Line the pie shells with foil and fill with pie weights or dried beans.
Bake the pie shells for 30 minutes, or until lightly colored around the edges. Remove the foil and weights and bake the shells for about 5 minutes longer, or until lightly browned and dry. Let the pie shells cool slightly.
Meanwhile, in a medium saucepan, simmer the cream with the cinnamon sticks, cloves and nutmeg over moderately low heat until reduced to 21/2 cups, 25 to 30 minutes. Let cool, then strain; discard the spices.
In a large bowl, using an electric mixer, beat the brown sugar with the egg yolks until thick and pale, about 3 minutes. At low speed, beat in the pumpkin puree. Gradually add the cream and beat until blended.
In a stainless-steel bowl, using clean beaters, beat the egg whites until soft peaks form. Slowly beat in the granulated sugar and continue beating until the whites are stiff and glossy. Stir one-fourth of the beaten egg whites into the pumpkin filling to lighten it, then fold in the remaining whites. Pour the filling into the pie shells and smooth the surfaces. Bake the pies for about 1 hour, or until the custard is lightly golden and just beginning to crack all over. Let the pies cool completely on racks.
Make the Meringue Topping: in a small, heavy saucepan, combine the sugar and water and bring to a boil; stir just until the sugar dissolves. Boil, without stirring, until the temperature registers 220° on a candy thermometer, about 10 minutes.
In a large stainless-steel bowl, using an electric mixer, beat the egg whites at medium speed until firm. Beating constantly, carefully add the hot sugar syrup to the whites in a thin steady stream; be careful not to splatter against the beaters or the side of the bowl. Increase the speed to high and beat the meringue until stiff, glossy and slightly cool.
Preheat the broiler and position a rack 8 inches from the heat. Starting from the edge of the crust, Spoon the meringue all over the pies and spread with a spatula, making decorative dips and swirls.
Broil the meringue for about 30 seconds, shifting the pies as necessary for even browning, serve.

Makes 2 pies.

Make ahead: the pies can be prepared through Step 5 and refrigerated overnight.

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