Tuesday, November 16, 2010

pumpkin cream pie

Think of your love for pumpkin pie. Now make it lighter. Smoother. Creamier. Put it in a spiced cookie crust. Top it with whipped cream. And there you go.

Pumpkin Cream Pie
Adapted from Martha Stewart Living

Gingersnap crust
1 1/4 c gingersnaps, ground (I used graham crackers spiked with spices to great effect)
2 tbs sugar
pinch of salt
4 tbs butter, melted

Pumpkin filling
2 c milk

1/2 c sugar
1/4 c cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp salt
4 egg yolks
1/2 tsp vanilla extract

1 1/4 c pumpkin (1 15-oz. can)

Make the crust:
Heat oven to 350 F. Combine cookies, sugar, and salt. Stir in melted butter. Press mixture into 9-in. pie pan. Bake 10-15 min, till crust is brown and toasty.

Make the filling:
Mix sugar, cornstarch, spices, and salt together in a bowl. Rub mixture with fingers to evenly distribute cornstarch. Very important for a smooth cream! Whisk in egg yolks and vanilla.

In a separate pot, bring milk to a boil. Temper yolk mixture with some of the hot milk, whisking constantly. Return mixture to the pot, whisking away over medium heat for about 2 minutes. Mixture will turn thick, like pudding.

Whisk in pumpkin, then strain through a fine mesh sieve for maximum smoothness. Pour filling into crust, cover with plastic wrap, refrigerate to set. Top with whipped cream when you're good and ready!

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