Monday, October 25, 2010
Pumpkin-Maple Pie with Homemade Whipped Cream
I love how pumpkin smells.
All right, now that your filling is done, you need a crust. I'll admit it, I use premade crusts. I used to make my own crusts from scratch, but then I noticed that Mr. Kim Chee was not eating much of the crust, and decided it wasn't worth the effort. Plus, our kitchen is small and it's sometimes hard to find the space to roll out dough. I did find a recipe not long ago for pie crust you can make in your stand mixer--I'll have to give that a try sometime.
I get the refrigerated pie crust. The frozen is fine, too, but sometimes can crack and since it's frozen there's not much you can do to fix it. But the problem with refrigerated crust is that it's usually just large enough to fill the bottom of the pie tin, so you don't get that pretty, crimped edge. Since I usually only make one pie at a time, I use the second crust in the package to make an edge.
Looks like I need some autumn-themed cutters.
The second crust should give you just enough to go all the way around the base crust.
While your pie is baking, it's a great opportunity to make some whipped cream. Yes, yes, I know they sell whipped cream (and Cool Whip) already made. But there's just something about homemade whipped cream. Plus, you can lick the beaters when you're done.
If you've got a kid in your house with a lot of extra energy, or a spouse wandering around looking like they're not busy, you can do this by hand, too. It just takes a little longer.
Now slap a big spoonful of your vanilla cream onto your pie, get out a fork, and dig in. Who cares if the turkey's not done yet? That just means you can have another slice for dessert.
Recipe: Pumpkin-Maple Pie with Homemade Whipped Cream
1 can pumpkin puree (not pumpkin pie filling!)
1/2 c. packed brown sugar
1 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. salt
2/3 c. maple syrup
1 1/4 c. half and half
1 tbsp. flour
Preheat oven to 350F.
In a large bowl, combine pumpkin, brown sugar, and spices. Stir to combine.
Add maple syrup; stir well.
Add half and half; stir well.
Add flour; stir until just combined.
Beat each egg before adding, one at a time.
Pour into piecrust. Bake for 1 hour. Cool before serving.
1 c. heavy whipping cream
1 tbsp. white sugar
1 tsp. vanilla flavoring (paste or extract)
In a large bowl, beat whipping cream until it begins to thicken.
Add white sugar and vanilla. Continue to beat until fluffy and whipped.