November 25, 2010

Pumpkin Pie On Turkey Day

Happy Thanksgiving!

I know I said I would post this yesterday, but the photos were on my brother's camera (he gets all credit for the great pictures) and I got distracted by making dinner (after making pie). So I'm posting them today.

Do you need a pumpkin pie recipe the morning of thanksgiving? Probably not. But its festive and holiday-appropriate and you can always come back next year for the recipe.
This is a coconut milk and toasted hazelnut pumpkin pie - adapted from Heidi Swanson's spice-kissed pumpkin pie - and it is my go-to for delicious and a little different pumpkin pie. And if you don't have time to make it this year, try it next thanksgiving!

Start with a baby pumpkin or a sugar pumpkin. Cut into wedges, rub with olive oil, and roast at 400 F for about an hour, until flesh is soft and golden brown.

Remove the skin, either by scooping out the flesh with a spoon, or peeling the skin with a knife.


Puree the roasted pumpkin flesh with an immersion blender or a cuisinart. Add water as necessary.

Reserve 1 1/2 cups of puree for the pie. Freeze any leftovers for a delicious pumpkin soup in the future!

Measure out 1 cup of coconut milk

Blend into puree.

Measure out 1/2 a cup of brown sugar/

Add to pumpkin puree.

Add three eggs.

And mix well.

Batter should be smooth and silky.

Fragrant spices!

Grate the fresh ginger (or add 1/2 tsp of ground ginger)

I almost forgot the vanilla!

If you have whole cloves, crush them up. Otherwise add 1/2 tsp ground cloves.

Any excuse to use my mortar and pestle!

Blend all the spices into the batter.

Roll out your chilled pie crust dough.

Don't forget to use flour otherwise the dough will stick to the counter!


When the dough it rolled out large enough, slowly wrap it around the rolling pin.






Pick up the rolling pin with the rolled dough, and hold it above the buttered pie dish

Gently unroll the dough over the dish


Gently press the dough into the corners, being careful not to tear it.

Press any extra dough to the side


Crimp the sides

Oh, and don't forget to press the ground hazelnuts into the bottom of the crust!
 (I don't have any photos of this, but I promise I did it!)

Pour in the pumpkin batter.

Bake for 50 minutes at 350. Garnish with whole toasted hazelnuts. Enjoy!


Coconut Milk and Toasted Hazelnut Pumpkin Pie
1 pie crust (of your choice), see head notes for pat-in-pan option
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend (equal parts cinnamon, allspice, ground ginger, and ground cloves - I substituted nutmeg and fresh grated ginger for the allspice and ground ginger, because I didn't have either).
1 teaspoon salt
1 tablespoon arrowroot (or cornstarch)
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk
Preheat oven to 350 degrees, racks in the middle.
Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside separately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside. If you only have light coconut milk (which is all I had on hand) you can add an extra half cup of regular heavy cream.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazelnuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetened whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
Makes one 9 or 10-inch pie.


Happy Thanksgiving Everyone!
I wish you all a glorious day full of delicious food and good company!


No comments: