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Posts Tagged ‘Pumpkin pie’

Today is a very special day – 3/14 – the best excuse of the year to make pie!

So in honour of pi day, I share below my five favourite pies from last year.  May your days be filled with delicious pie!

– Catherine

 

Tourtiere – Easily my favourite savoury pie, this traditional Quebecois meat pie is a treat!

White Chocolate Cranberry Tart with Toasted Pistachios  – This combination of tart cranberries, nutty pistachios, and smooth chocolate is elegant and stunning. 

Raspberry Glacee Pie – If you ever need to bribe my mother, look no farther.  This delicate raspberry pie is truly divine served with whipped cream.



Pumpkin Pie – Nothing screams autumn more than impeccably spiced pumpkin pie.

Chocolate Hazelnut Pie –  Whipped hazelnut cream filling topped with chocolate ganache.  Need I say more?

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Thanksgiving is perhaps my favourite holiday of the year.  I love the crisp air and colourful leaves and changing of the season.  More than any other holiday, I love the meaning behind this tradition – to reflect upon and give thanks for the blessings in our lives.  And importantly, it’s a great excuse to cook up a turkey feast to be served with good wine and eaten with good company!

Pumpkin Pie waiting to be eaten

If I survive my thesis proposal defence this Friday, my friend Alex and I will be cooking Thanksgiving dinner for just over a dozen friends this weekend. No Thanksgiving dinner is complete without pumpkin pie.  Last weekend, I celebrated “Fake Thanksgiving” (one can never eat too many Thanksgiving dinners) – and decided to use the opportunity to test Silver Palate’s pumpkin pie recipe.   Perhaps the only thing better than one pumpkin pie is two.

Like any Silver Palate recipe, this pie was decadent, spiced to perfection and filled with a scary amount of cream (who would dare count calories on Thanksgiving anyways?). When I doubled the recipe, I had extra purred pumpkin, so I just added the extra to the filling, and the pie was extra pumpkiny.  One dangerous find was caramelized roasted pumpkin seeds from the Halifax market, which added a lovely crunch.  Served with whipping cream, this recipe aced the test, so I’ll definitely be whipping up another two pies this weekend for the real deal!

Silver Palate’s Pumpkin Pie

(makes one 9-inch pie)

Ingredients:

3 eggs

1/3 cup granulated sugar

1/3 cup light brown sugar

2 cups canned pureed pumpkin (make sure you buy unseasoned pumpkin puree)

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

Pinch of salt

3/4 cup heavy cream

3/4 cup half-and-half

1 unbaked pie crust

For garnish, pecan halves and toasted pumpkin seeds

Directions:

Preheat the oven to 450 Farhenheit. Beat the eggs and both sugars together in a mixing bowl, until light and fluffy.  Stir in the pumpkin puree, spices, and salt and mix thoroughly.  Stir in the cream and half-and-half.

Roll out the pastry on a slightly floured work surface and line a 9-inch bake pan with it; trim and crimp the edges.  Pour in the filling.

Bake the pie for 8 minutes, then reduce the heat to 325 Fahrenheit and bake until the filling is set and slightly puffed (a knive inserted in the center will come out clean), another 40 to 45 minutes.

Arrange the pecan halves decoratively around the edges, pressing them lightly into the warm filling.  Cool completely before cutting.  Delicious served with whipped cream!

– Catherine

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