Tuesday, December 10, 2019
Pumpkin pie gets an over-the-top treatment when adorned with a pile of toasted maple walnuts and mountain of whipped cream.
Sure, it’s no longer Thanksgiving. On the bright side, I’m all set to share my sublime dessert for next year’s holiday.
But who says pumpkin is only for autumn, anyway? I say, bring on the squash, all season long.
Plus, with my show-stopping recipe featuring maple wet walnuts, vanilla whipped cream, and a soupçon of bourbon, pumpkin pie lovers can feel confident bringing out this sophisticated dessert on Christmas, Hanukkah, Kwanza, or any other special occasion.
Trust me on this.
1 3/4 cups crushed graham crackers
1/3 cup butter, melted
1/4 cup white sugar
2 eggs, slightly beaten
1/2 cup dark brown sugar (I use muscavado, found in some specialty stores; it has a higher molasses content)
1 can pumpkin purée, no or low sodium (about 16 ounces) or 2 cups roasted pumpkin
1 cup evaporated milk
1 1/4 cups sweetened condensed milk
1 teaspoon vanilla
2 tablespoons bourbon
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
Preheat over to 425 degrees F. Mix first three ingredients together in a bowl and press into the botton and up the sides of a buttered springform pan. (I used a 9″ pan with 2″ sides but it doesn’t matter all too much; use whatever you have and just adjust the cooking time as needed.) Cook the crust for about 10 minutes, until lightly browned. In the meantime, lightly beat the eggs then add the brown sugar and beat until light. Mix in pumpkin, both milks, vanilla, and bourbon until combined. Add salt and spices and give a final beat. Mixture is runny; it’s fine!
Pour filling into the crust. Depending on what size pan you use, you may have extra batter. If so, save in the refrigerator for my next trick (coming soon).
Bake 45-75 minutes, again, depending on your pan; I was surprised mine took almost 75 minutes. A cooked pie will be set around the edges and start to puff in the center but will still jiggle a goodly bit. Don’t worry, it will set as it cools, so don’t overcook; no one likes a dry pumpkin pie.
Cool completely before serving.
Now, of course you can serve this lovely specimen as is, perhaps a bowl of freshly whipped cream—1 cup heavy cream, 1 teaspoon vanilla, and a splash more bourbon, if you wish—on the side.
Or, for a show-stopping topping, carefully spoon some maple wet walnuts into the cooled pie’s center, then top with the cream.
PS. You probably should take a look at these adorable mini pumpkin pies aka pumpkin tarts, the splendid result of leftover filling from this recipe.
Learn more about nutrition scientist and food personality Dr. P.K. Newby, and check out her newest book. You can also follow her on FB, where she is much more active than on this blog. Or, click here if you just want to ogle food porn featuring plant-based, globally-inspired cuisine.