Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have to start with a fresh pie pumpkin for this recipe. There is just no other way to do it. You are going to roast that pumpkin until the natural water in the flesh is mostly gone and it is dark, intense, and the very essence of pumpkin. I found that when I used pumpkin from that state the texture of the whole pie was different, still creamy but thicker and more like a ganache in texture, although not in taste of course!

Perfect with an espresso.

You are going to roast the pumpkin much like I showed you in the Pumpkin Smackdown post. Remove the seeds and as much of the stringy stuff as you can.  Instead of roasting it at the 375F recommended in that post you are going to bump the oven temp. up to 400F.  Place it on a cookie sheet flesh side up but don’t oil it. You want it to caramelize. Now, this is tricky, but you are going to roast it for about 2 hours, depending on the size of the pumpkin. You will have to check it often to make sure that it doesn’t go from caramelized to carbonized.

Take it out when it looks like this and let it cool.

Once it has cooled remove the blackened parts. Scoop the flesh into a …a….one of these (I can’t remember what it is called, this one was my mom’s and it is OLD)

You could probably use a food processor but the texture will be different. If you don’t have one of these unnamed old objects then mashing by hand would be your best bet.

The resulting pie is spicy and smooth, intensely sweet but not cloying. Give it a try; I think it would be amazing in small tarts.

Pumpkin Pie Noir

• 1 9 inch crust, unbaked
• 1 cup of roasted, caramelized, sieved pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 2 tbs bourbon
• 4 tbs unsalted butter, melted and allowed to brown to a dark brown
• 1 1/2 tsp cinnamon ( I used vietnamese)
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp freshly grated nutmeg
• pinch of Kosher salt
• 1/2 tsp vanilla
• 2 eggs, beaten
• Candied ginger and confectioners sugar for garnish

1. Preheat oven to 450F
2. Add ingredients in order and beat well
3. Pour into pie crust and bake 15 minutes
4. Reduce the heat to 375 and continue to bake about 30 minutes or until pie tests done. A knife inserted just to the left of center should come out clean
5. Allow to cool and serve with candied ginger.

Serves 8-10

images:marye audet

Post from: Baking Delights

I looked at the calendar and I was amazed.

Oh my gosh! It will be Thanksgiving  in about a month!  I am usually so prepared but this year has absolutely been insane!

So, have you begun to plan your Thanksgiving menu yet? If not we better get started!

Just wanted to remind you about some Thanksgiving-friendly posts from last year that may help…

Step By StepGuide to Preparing a Turkey has pictures for every step! I worked with the bird with one hand and took pictures with the other!

25 Best Pies for Thanksgiving need I say more?

Cooking with Kids-Cranberry Sauce

10 Easy Thanksgiving Recipes that Kids can Make

Make Ahead Buttermilk Dinner Rolls

Make Ahead Bourbon Spiced Sweet Potatoes

Sauteed Lemon Brussels Sprouts with Pistachios

There are others on site…but these are some of the best, I think, for a tradtional Thanksgiving with a gourmet twist.

image:Marye Audet

Post from: Baking Delights

You have to love Spring….because it is strawberry season of course! Maybe not where you are, but here? Strawberries have been ripening for a few weeks and last week the rhubarb started coming in to the stores.  Big, juicy stalks of rhubarb.  I have been waiting for this!

Of course, the classic combo is strawberry rhubarb pie.  I like to make it with a twisted lattice crust because it comes out beautiful.  Once you have done it there is nothing too it…Piece of cake…errrr…pie. I had Erin take pictures while I twisted so I will set up a visual tutorial in the next day or so.

Meanwhile…get yourself to the produce stand and pick up the supplies for this!

Strawberry Rhubarb Pie

Crust for a 2 crust pie.

1 cup  sugar (adjust to taste, and to the tartness of the berries)
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries

Sugar for sprinkling on top..Turbinado sugar works best for this because of the larger crystals.

Preheat oven to 400 degrees F.

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Spoon the filling into the crust. Dot the top with butter, and cover with top crust.

Pinch the edges of the crust to seal.
Sprinkle top of pie with sugar. Cut small holes in top to let steam escape if you are not using a lattice crust.
Bake at 400 degrees F, for 35 to 40 minutes. Cool.

Image:Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights

When getting canned coconut milk shake the cans..the more solid sounding the contents the better quality you have..it should not sound like thin liquid sloshing around in there! Don’t use sweetened coconut milk..you will want the kind that is used in curries and Thai foods.

6 egg yolks
2 cups half and half
1 c heavy cream
1 c coconut milk
2/3 cup sugar
1/4 c cornstarch
pinch salt
1/4 c unsalted butter (no substitutes)
3 tsp vanilla
1 1/2 c sweetened coconut

Whisk egg yolks with half and half, cream, and coconut milk.
Add the sugar, cornstarch and salt and cook, whisking constantly, over medium heat until it comes to a simmer. Simmer, stirring constantly until thickened. Remove from heat. Strain through a fine mesh sieve if you wish, to get any coagulated egg out. Stir in the butter,coconut, and vanilla just until the butter is completely incorporated.
Immediately pour into pie shell or dessert cups.
Cover with greased plastic wrap so that it’s touching the surface of the pudding. Cool in a refrigerator until well chilled.
Top with whipped cream before serving.

Post from: Baking Delights

We usually have several pies and other desserts because I can never decide which ones I want to make. While you can only make and freeze pie crusts and fruit pies, with two weeks to go until Thanksgiving I thought it might be fun to check out 25 of the best Thanksgiving pies on the Internet.

I have no clue how I am going to decide which to make…I really think Thanksgiving should be a three day event. Day one should be the turkey and maybe appetizers. Then day two could be the side dishes, followed by day three…desserts. Maybe there should be day four- Alka seltzer day.

Anyway, check out these recipes. Let me know what you are making because I am in a quandary and I only have 10 pie pans… I guess I could go buy more pie pans…

Custard recipes do not freeze. You could freeze any of the purely fruit ones either baked or unbaked. You could freeze crusts. But do not, I repeat do NOT freeze the cream or custard pies!

image from Nestle

1.The first one is a must in our family. It is so classic that I can’t imagine not having it. Yep, I am talking about the original Libby’s Pumpkin Pie recipe. It is easy, it is good, and there is even a step by step video to go with it!

2. Gingered Apple Pie with Cider Bourbon Sauce is bound to amaze people with your baking skills. It is buttery and incredible served warm with the warm sauce.

Image: Allrecipes

3.Sweet Potato Pie is a southern favorite this time of year. This one is especially good. I suggest that you bake the sweet potatoes rather than boil them for the filling, as baking intensifies the flavor and sweetness alot and gives you a fluffier texture. Just bake them at 375 for an hour (or until done, be sure to put them on a cookie sheet because the sugars will drip and make a mess..ask me how I know). Cool them and scoop out the flesh.

4. This is my oldest daughter’s favorite. She absolutely does not think it is Thanksgiving without the Pecan Pie. One small hint…When you make a pecan pie take a few minutes to lightly toast the pecans (and let them cool) before adding them to the recipe. This brings out the flavor of the pecans.

Image: Chow

5. Chocolate Bourbon Pecan Pie from Charlie Palmer ( I found it on CHOW), why not use up the leftover bourbon from the apple pie above? Don;t you want to lick the screen right now?

6. Dihvya at Culinary Bazaar made a luscious Cranberry Apple Pie . It was different than I expected, using raisins and walnuts with the apples and cranberries but absolutely fabulous!

7. I can only say..”YUM” to Spiced Pumpkin Pudding Pie at Serious Eats. Seriously.

8. This Coconut Praline Pie is still one of my personal favorites. People who don’t even LIKE coconut like this one. I have really gotten much better at picture taking I see!

Image by jo_jo_ba, Group Recipes

9. These Mincemeat Tarts are exactly what I like in mincemeat, a little kick to them from the cayenne pepper. I like to add dried chipotle granules instead of cayenne, because I like the slow, smoky heat that it adds.

10. This may be cheating a bit..but here are 51, yes 51 Apple Pie Recipes from Deb at Simply Thrifty. Knock yourself out.

11. Follador at Non Sequitur created this poached pear 7 pumpkin pie that sounded amazing. Black peppercorns and Pinot Noir are a brilliant touch.

Image: Out of the Frying Pan

12. Out of the Frying Pan has this amazing Chess Pie recipe from James Beard. It has some lemon in it, which is very traditional but i was intrigued by the use of a little orange as well.

13. Oh my goodness. Pumpkin Ice Cream Pie. This is the most amazing recipe and it is great because you can make it ahead and freeze. It has Heath Bars chopped up in it. The only change I suggest is to use a pecan praline or butter brickle ice cream instead of vanilla.

14. This is the best French Silk Pie on the planet. Maybe in the whole known universe. It is the only one I make. Ever. I use the filling for my Buche de Noel, for tortes, and many other things. It always comes out perfect. Always.

15. If you are from the south you know that Banana Pudding should be served as a side dish with every meal. Thanksgiving is no exception. This is a delightful Banana Pudding Pie.

16. Caramel Pecan Topped Pumpkin Pie from Razzledazzle Recipes is perfect. Just perfect.

17. Epicurious is one of those sites for me that is dangerous. I could spend all day there and an entire year’s pay on the ingredients to try each one of them..one by one. Check out this Brandied Pumpkin Pie. I could go for that right now. The entire thing.

Image: Something in Season

18. I love Brendan’s blog, Something In Season. I really support cooking in season, with local ingredients as much as possible, and his recipes most often involve doing just that. They are also beautifully photographed and gluten- free. This Gluten Free Pumpkin Pie looks wonderful.

Image: Kraft Foods

19. Pumpkin Swirl Cheesecake is rich and delicious. Be sure to beat the ingredients on low speed and don’t incorporate too much air for the best, densest cheesecake ever.

20. My friend Inge, from Vanielje Kitchen has this wonderful recipe for Mincemeat. It makes alot but after you taste it you will absolutely need alot..the only addition I can suggest, once again, is a tablespoon or so of dried chipotle granules to add a seductive, smoky, spicy heat.

Image: More Than Burnt Toast

21.Valli, from More than Burnt Toast, celebrated Thanksgiving last month since Canadians can’t wait until the proper time (grin) and posted this amazing DROOLWORTHY Cinnamon Streusel Topped Pumpkin Pie

Image:Cafe Lynnylu

22. O.k..this is not exactly a pie. Well, it is not at all a pie. BUT, this is my blog and I will do what I want, o.k.?
Seriously…this Pistachio, Mango and Blood Orange Terrine from Lynn at Cafe Lynnylu was so amazing I wanted to add it just for the sheer beauty of having it on this page. It is going to be on our Thanksgiving table..I am thinking I can convince my family it is a salad.

23. Start a new tradition this year with this Cranberry White Chocolate Tart. I love the combination in cookies and this looks amazing.

24. Another variation on the pumpkin/sweet potato pie theme. This Butternut Squash Pie has a little maple syrup added. MMMM.

25. Vermont Maple Sugar Pie, if you hurry, you can order in the maple sugar before Thanksgiving!

There it is. 25 of the most irresistible pies on the planet. But that’s only pie…Check back because you know, there ARE other desserts for Thanksgiving.

Julie and Heather are both running cool contests…Check them out at:
Play Library
and
Chocolate Bytes

Post from: Baking Delights