by Lyndsay Sung of Coco Cake
I
went super crazy this past weekend and made four pies for a
get-together of four people - myself, my husband and two good pals. PIE
O'CLOCK! We had all been dreaming and drooling about pies, and truly
after days of cake-making ,
making pies was like a cool breeze on a hot day. I turned up the
classical tunes and mellowed out, rolled out some doughs and had a
lovely Fall (gut-busting... yes) dinner! You can read about Pie O'Clock
Mini Party here.
One
of the pies I made turned out so straight-outta-scrumptious-town that I
had to share it with you, dear Poppytalk readers. Yes, that's the maple
pumpkin pie with a salty sweet spicy gingersnap buttery cookie crust.
While not entirely a crazy take on the creamy classic pie, it has real
maple syrup, fresh ground black peppercorn and lots of ginger and
cinnamon. Also, there are no eggs in this pie - I used sweetened
condensed milk to help make it thick and rich. It seemed to work! I
don't like my desserts crazy-sweet so you may feel the need to add more
brown sugar or sweetened condensed milk to your filling - try it with a
spoon before filling your pie crust and baking it off, k?
MAPLE PUMPKIN PIE WITH GINGERSNAP COOKIE CRUST
Ingredients:
Gingersnap crust, from Martha Stewart:
1 3/4 cups gingersnap cookie crumbs. (I used Anna's Ginger Thins, placed about one and a half boxes in my food processor and ground it until fine and crumbly.)
1/4 cup brown sugar
1 tablespoon all purpose flour
1/2 teaspoon salt
4 tablespoons of unsalted butter, melted.
Pumpkin pie filling:
2/3 can of 763 ml pure pumpkin (I used E.D. Smith brand)
1/2 cup of 10% cream
1/4 cup of brown sugar
1/4 cup (or a few good glugs) or pure maple syrup
1/2 can of 300 ml can of sweetened condensed milk
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon of salt
a few good grates of fresh black peppercorns (to taste!)
Make it!
1.Combine the ingredients for the crust into a medium bowl. Mix well with clean hands. Press the mixture into a 9 inch pie pan.
2. Bake pie crust in oven on middle rack for ten minutes until set. Remove and let cool.
3.Combine all of the pumpkin pie filling ingredients in a large bowl. Mix it nicely until all incorporated and combined. I used a spatula to mix mine.
4. Pour pumpkin pie filling into cooled pie crust.
5. Bake at 350 degrees for 45-60 minutes, turning halfway to ensure even baking, until pumpkin filling is set. After 30 minutes, cover pie with aluminum/tin foil so your cookie crust doesn't burn on the top. That would be sad!
6. Remove, and serve with vanilla bean ice cream or a nice maple whipping cream! Oh yeah!
Wasn't that easy?? Enjoy pie o'clock, everyone!
'Til next time,
xo Lyndsay
MAPLE PUMPKIN PIE WITH GINGERSNAP COOKIE CRUST
Ingredients:
Gingersnap crust, from Martha Stewart:
1 3/4 cups gingersnap cookie crumbs. (I used Anna's Ginger Thins, placed about one and a half boxes in my food processor and ground it until fine and crumbly.)
1/4 cup brown sugar
1 tablespoon all purpose flour
1/2 teaspoon salt
4 tablespoons of unsalted butter, melted.
Pumpkin pie filling:
2/3 can of 763 ml pure pumpkin (I used E.D. Smith brand)
1/2 cup of 10% cream
1/4 cup of brown sugar
1/4 cup (or a few good glugs) or pure maple syrup
1/2 can of 300 ml can of sweetened condensed milk
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon of salt
a few good grates of fresh black peppercorns (to taste!)
Make it!
1.Combine the ingredients for the crust into a medium bowl. Mix well with clean hands. Press the mixture into a 9 inch pie pan.
2. Bake pie crust in oven on middle rack for ten minutes until set. Remove and let cool.
3.Combine all of the pumpkin pie filling ingredients in a large bowl. Mix it nicely until all incorporated and combined. I used a spatula to mix mine.
4. Pour pumpkin pie filling into cooled pie crust.
5. Bake at 350 degrees for 45-60 minutes, turning halfway to ensure even baking, until pumpkin filling is set. After 30 minutes, cover pie with aluminum/tin foil so your cookie crust doesn't burn on the top. That would be sad!
6. Remove, and serve with vanilla bean ice cream or a nice maple whipping cream! Oh yeah!
Wasn't that easy?? Enjoy pie o'clock, everyone!
'Til next time,
xo Lyndsay
....................................
Lyndsay is a self-taught baker and
subsequent enthusiastic blogger. She loves makin' foods and bakin' goods,
and shares her stories, recipes and foodstuffs on Poppytalk bi-weekly! Her other work can be found on her cake blog: Coco Cake, her ice cream blog: Ice Cream by Coco Cake and her food oddities and delights blog: Trompe Chomp!
9 comments:
Mmmmm! It is always pie o'clock in my world!
Adorable little pumpkin! :)
Gorgeous and sweet and scrumptions...!!! (Like LKS herself)
I'm totally going to make that pie, Lyndsay!! Love the gingersnap crust idea. Hooray for pie o'clock!
@Bobbi - tick tick tick, pie o'clock!
@ thanks Architette! it's really held on, i've had the little guy for over a month now!
@jamie! thanks buddy!!!
@kickpleat - thanks jeannette! let me know how it turns out!! ^__^
oh my! I want to eat this! It looks so yummy!! I think I can probably find a gluten free ginger snap cookie! Thanks so much for the idea!
mmmm i sounds delicious!!!
This all looks delicious! I have yet to try a pumpkin pie- I really must rectify this.
mmmm, i love pumpkin pie!!! this one looks so yummers!
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