Posts Tagged ‘pumpkin pie’

Pumpkin pie…

…is delicious, but can get boring if you don’t mix it up the recipe a bit year after year.  With the help of Paula Deen, for this year’s pumpkin pie, we added the twist of rum and candied pecans–brilliant!

For Paula’s Pumpkin Rum Pie you need:

  • 1 (9-inch) premade pie shell
  • 1 (15-ounce) can unsweetened pumpkin puree
  • 3 large eggs, at room temperature
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 1/2 cups heavy cream, divided
  • 1/3 cup sour cream
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • Pinch ground cloves
  • Pinch ground nutmeg
  • Pinch salt
  • 2 tablespoons dark rum (we actually used white)
  • 2 teaspoons vanilla
  • 1/4 cup confectioners’ sugar
  • 1/4 cup Praline Pecans (You can actually buy these to save a bit of time! Ask your grocer.)

Heat the oven to 375 and partially bake the pie shell according to the package instructions.  Meanwhile, whisk together the pumpkin, eggs, brown sugar, butter, 1 1/2 cups cream, sour cream, cinnamon, ginger, cloves, nutmeg, rum, and vanilla.  Pour the batter into the shell and bake for 10 minutes.  Reduce the oven temperature to 300 and keep baking the pie for 30-45 minutes.

Allow the pie to cool while you make some whipped cream.

Simply beat the remaining cup of cream until it starts to froth.  Then,  slowly add the confectioners’ sugar until the cream starts to hold peaks.  Garnish a piece of pie with the cream and pecans.

This pumpkin pie is delicious and so easy–especially is you buy the pecans and whipped cream!  The rum adds a subtle hint of flavor that really complements the rest of the ingredients.  Put a spin on your typical pumpkin pie recipe and give it a try for the holidays.



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…for pumpkin pie!!  Our first pie of the season was one we have been waiting to make for quite some time–“triple-chocolate pumpkin pie” from marthastewart.com.  Let me tell you, the wait was worth it (and we could NOT be more glad that pumpkins had a better season this year!).  This amazing dessert has a homemade buttery graham cracker crust topped with a layer of dark chocolate, then filled with a smooth pumpkin-chocolate filling, and finally is topped off with a drizzle of milk chocolate.

For this delicious pie’s crust you need:

  • 2 cups ground graham cracker crumbs (16ish crackers)
  • 6 tbsp. unsalted butter, melted
  • 1 tbsp. sugar
  • 2 tbsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 3 oz. bittersweet chocolate, chopped (we used dark chocolate)

Preheat the oven to 350 and combine everything but the chocolate.  Press the crumb mixture along the bottom and sides of a deep-dish pie dish and bake for about 10 minutes, until firm.  Then, spread the chocolate over the crust and pop it back into the oven for another minute, just until the chocolate is melted.  Smooth the chocolate over the bottom and sides of the crust and set it on a wire rack to cool.  Reduce the oven temperature to 325.

For the filling you need:

  • 6 oz semisweet chocolate
  • 4 tbsp. unsalted butter
  • 15 oz. canned pumpkin
  • 12 oz. evaporated milk
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla
  • 1 1/2 tsp. kosher salt
  • 3/4 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 pinch ground cloves
  • 1 oz. milk chocolate, melted

Melt the semisweet chocolate and butter in a double-boiler, stirring often.  If you don’t have a double-boiler, simply melt the chocolate and butter in a heatproof bowl over a pot of simmering water.  But, if you like to bake, I highly recommend investing in one of these–it makes things so easy!  Anyway, once the mixture is smooth, take it off the heat and try not to eat it.

Next, mix the pumpkin, milk, sugar, eggs, cornstarch, vanilla, and spices.  Whisk about a third of the pumpkin mixture into the chocolate, then add the rest.

Pour the pumpkin-chocolate filling into the prepared crust and bake for 55-60 minutes, until the middle is set but still slightly jiggly.  Cool the pie on a wire rack for about an hour, then cover it tightly in saran wrap (it helps stop that pasty layer from forming) and refrigerate overnight, or at least 8 hours.

When the horrible wait is over, drizzle the luscious melted chocolate over the pie.

Oh my goodness, this is heaven in a pie!!!  If you love pumpkin pie and chocolate, trying this is not optional.  Note: if you are like us and don’t have a deep-dish pie dish, you will have extra batter.  Simply pour it into a couple of ramekins and bake alongside the pie for about half an hour.  Now you have individual chocolate-pumpkin custard treats!  Try this.  Taste bud heaven is a wonderful place, and this pie is your ticket there.


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