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 Wednesday, April 16th, 2014


November 17, 2012

Thanksgiving Pumpkin Pie & Warm Maple Spice Pudding Cake!

This recipe is very easy to make and is beautiful served slightly warm with a dollop of whipped cream on each slice.

Thanksgiving Pumpkin Pie

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter, very cold, cut into ½ inch cubes
6 tablespoons ice cold water
1 medium sugar pumpkin or 2 cups of canned pumpkin purée
¾ cup packed dark brown sugar
½ cup white sugar
½ teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
½ teaspoon of lemon zest
2 eggs plus the yolk of a third egg
1 ½ cup heavy cream

In a food processor, process the flour, salt, and sugar until combined. Scatter the butter pieces over the flour mixture and process until the butter pieces are incorporated throughout the flour and have begun to form little butter bits the size of peas. Add ice cold water two tablespoon at a time to the food processor and pulse for one second with each addition just until the dough begins to form into a ball and you have added all of the water. Watch the dough, you may not need six whole tablespoons of water, and in some cases you may need a bit more. Flour a countertop and remove the pie dough from the processor and kneed it until all of the dough crumbs have come together in one uniform dough ball. Cut the dough into a disk then wrap with plastic and let rest and cool in the refrigerator. After an hour remove the dough from the refrigerator and roll it out about 2 inches larger than your 9-inch pie pan. Carefully roll the sheet of dough onto the rolling pin and gently form it inside the bottom of the pie pan and let it chill in the refrigerator while you prepare the pumpkin filling.

Preheat your oven to 350 degrees. To make the pumpkin filling for the pie using a sugar pumpkin cut out the stem and scrape out the insides, discard but save the seeds for roasting! Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake until fork tender, about an hour. Remove from the oven, let cool and then scoop out the pulp and pulse it in the food processor for 1-2 minutes. Next preheat the oven to 425 degrees. Make the pumpkin pie filling by combining the sugars, salt, spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée and then stir in cream and mix together until well incorporated. Pour the filling into the pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 45 or until a knife inserted near the center comes out clean. Cool slightly before slicing and serve with some whipped cream as a garnish




Warm Maple and Spice Pudding Cake


4 eggs, yolks and whites separated
¾ cup maple syrup
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

Preheat oven to 350 degrees. Prepare an 8-inch square baking dish with butter and ensure that this dish will fit inside of a roasting pan or deep casserole dish to bake in a water bath. To begin making the dessert, beat together egg yolks, maple syrup, cinnamon, nutmeg, and butter until thick and light brown in color. Combine sugar, flour, and salt and mix well. Add the milk and yolk mixture a little at a time, beating well after each addition. Beat the egg whites until stiff. Blend the egg whites into the batter on low speed of an electric mixer or by hand using a spatula folding gently. Pour this batter into your prepared baking dish and place inside the roasting pan or deep casserole dish then place in the oven keeping the oven door open. Carefully pour hot water into the roasting pan to create a steamy water bath about halfway up the side of the baking dish, which will promote even cooking of the pudding cake. Bake the pudding cake for 45 minutes or until the top is golden brown.




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