Need pumpkin pie recipe, not from the back of the can!
I have been tasked with bringing the pumpkin pie this Thanksgiving. While I like pumpkin pie, I have become bored in recent years with the standard back of the can of pumpkin pie that my and my significant other's families make year after year. How can I spice up pumpkin pie? I can't get too crazy, as the traditionalists will be angered, but I'd like something a little different. Any ideas?
If you search for the epicurious website, and then type in "pumpkin pie", you'll get lots of recipes from Gourmet and Bon Appetit mags. You can then peruse them to see which ones look interesting. There are also ratings and comments by folks who've made the recipes.
They have everything from a basic pumpkin pie to overblown pies with whipped cream, pecans and bourbon (I made that up, but you get what I mean) A good start.
Actually, I make a pumpkin cheesecake every year made with bourbon and topped with pecans - ; - ) so you aren't that far off base! It was featured on the cover of Gourmet a million years ago, has become a staple, and is always gone before the pie!
That said, I always make a standard pumpkin pie anyway; it just seems a part of the meal, and without it the purists would revolt! I agree - just search epicurious.
Why not try something different? Here's my recipe for Sweet Potato Pie that we make every Thanksgiving:
Sweet Potato Pie With Marshmallow Meringue Topping
Graham Cracker Crust
1-1/4 cups graham crackers, crushed fine (about 9 graham crackers)
1/4 cup granulated sugar
6 Tablespoons butter, melted
Combine graham cracker crumbs with sugar and butter. Mix well.
Spread evenly over bottom and sides and press into a 9-inch pie pan.
Sweet Potato Pie Filling
1 can (29-oz) Princella Yams (drained, pureed - makes about 2 cups of pureed yams)
1 can (14-oz) sweetened condensed milk
1/4 cup granulated sugar
2 large eggs
2 teaspoons lemon juice
1-1/2 teaspoons Penzeys Apple Pie Spice (or 1 tsp Cinnamon and 1/2 tsp
1/4 teaspoon salt
Preheat oven to 350 F. - Bake 45 - 55-minutes
Combine sweet potato puree, condensed milk, eggs, lemon juice, spices and salt.
Whisk until blended well. Pour into prepared 9-inch graham cracker pie crust.
Bake for 45 - 55 minutes or until a knife tip inserted in center comes out clean.
Remove from oven. Apply marshmallow meringue while pie is still warm.
2-cups of miniature marshmallows
1 Tablespoon milk
4 egg whites
1/3 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven broiler. - Broil 1-minute.
In a saucepan on the stove top, over low flame, heat marshmallows and milk, folding gently until marshmallows are all melted. Remove from heat and continue folding until mixture is smooth and fluffy. Cover pan and set aside until needed. Beat egg whites in another bowl along with cream of tartar. Add sugar gradually and continue beating until egg whites are stiff and smooth. Add salt and vanilla. Fold warm marshmallow mixture carefully into the egg whites to combine.
Spread over pie and place under oven broiler for about 1-minute, until meringue is slightly browned.
Serve Sweet Potato Pie warm or chilled.