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Medical Forum / Diseases and Disorders / Diabetes / October 2005Recipe: Not your mother's pumpkin pie
Note: I grind my own flour. For this pie crust I use soft white wheat kernels as they have a lower protein content, plus softer bran and germ. This recipe serves 12, which makes it a whole lot less shocking on a per-serving basis than the ingredients list might otherwise suggest. The custard is smooth and creamy with an almost cheesecake-like texture. The small quantity of sugar is complementary to the pumpkin rather than overpowering. Spices can be adjusted to suit your own individual taste, of course; lots of people swear by allspice instead of the nutmeg, YMMV. Kill a pumpkin using the method of your choice, cook it, and run the flesh through a food processor to puree. I nuke mine in chunks with the skin on, in a shallow pan of water. When the pumpkin is cool the skin pulls off easily, then into the Cuisinart it goes. Make a pie crust and line a deep pie plate. Alternatively skip the crust and butter a lot of little souffle ramekins. Preheat the oven to 300F. Measure one pound by weight of pumpkin puree into a mixing bowl. Add 12oz fluid measure of heavy cream. [Those who are afraid of fat might want to substitute a lower-fat milk item.] Add three large eggs. Beat this until well blended. Measure 1/4c granulated sugar into a small bowl. Add 1t each ginger and cinnamon, 1/2t nutmeg and 1/4t mace. Stir to combine, then pour the sugar-spice mixture into the pumpkin custard and stir well to blend. Pour the custard into the lined pie plate or ladle into ramekins, leaving about 1/2" for expansion during baking. Bake pie at 300F for about an hour, or until a toothpick brings back a few crumbs of custard and the center is still jiggly. Remove from the oven and allow to cool. The center will finish cooking and set nicely during the cooling period. Bake ramekins in a pan with water about halfway up the sides (put pan on over rack, add ramekins, pour in water) until custard is almost set in the center. Serve warm with a dollop of brandy-enhanced whipped cream. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > Note: I grind my own flour. For this pie crust I use soft white > wheat kernels as they have a lower protein content, plus softer bran > and germ. <snip> Interesting! I don't know that I've ever had wheat kernels unless those were the inedible little rock-like things in the whole grain bread I've tried in the past. But maybe not, since you said yours were soft. For the past few years, I've made a pumpkin custard that was really good! I do not have exact proportions of things since I just sort of added them by taste and what it looked like. I used unsweetened canned pumpkin. I then added enough Splenda and pumpkin pie spice until it tasted right. I then added some eggs and cream to help it firm up as it baked. I make two custards. I top one with halved pecans. Devine! But I made one without because some people in my family don't like custard. I don't eat a lot of this since pumpkin is pretty high in carbs. But I can have a few bites of it. Will havce to come up with something different this year for Angela since she can't have eggs or dairy.  SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> Note: I grind my own flour. For this pie crust I use soft white >> wheat kernels as they have a lower protein content, plus softer bran [quoted text clipped - 5 lines] >were the inedible little rock-like things in the whole grain bread I've >tried in the past. But maybe not, since you said yours were soft. Tastes almost like graham crackers when made properly tho it it harder on your dentalwork. +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > Tastes almost like graham crackers when made properly tho it it harder > on your dentalwork. I'll pass then. I've never liked graham crackers. I remember coming home from Kindergarten in tears because our snack was graham crackers and milk. In those days we were required to eat what we were given. I would have gladly taken any form of punishment rather than eaten the graham crackers. I dislike them so badly that eating them was worse than any punishment I could think of. I disliked the milk equally as much but I soon learned how to get out of that. Our milk came in little glass bottles with paper tops on them. Most of the time there would be a few bottles in the rack that had gotten frozen. The milk pushed up as it froze, so the paper cap was sticking up. I always looked for those. And I never registered a complaint about it. By the time the teacher noticed that I wasn't drinking the milk, they would have taken the rack away and there were no more bottles to choose from. After about three days of my pitching fits over the graham crackers, my mom finally had a talk with the teacher and the teacher allowed her to send in a box of Saltines for me. I didn't really care for those either, but they were sort of a neutral food for me. I *could* eat them, but I'd never go out of my way to do it. I think the teacher realized that the milk was going to be a similar situation. So rather than force me, she just made sure I had a trip to the water fountain. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm If you'll go back and parse the first two sentences of my OP differently you might decide that I used soft white wheat as the base material for the home-ground flour. It makes better pie crust than hard red by many lightyears and better than hard white by a few AU. My whole-wheat home-ground pastry flour certainly has more texture and more character than generic white storebought pastry flour. It may be a matter of acquired taste, but nobody of my acquaintance ever bitches about it ;) +++++++++++++ Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account... > If you'll go back and parse the first two sentences of my OP > differently you might decide that I used soft white wheat as the base [quoted text clipped - 5 lines] > a matter of acquired taste, but nobody of my acquaintance ever bitches > about it ;) I've never bought pastry flour. Wasn't even aware that there was such a thing! I've seen bread flour though. Since Angela is allergic to wheat, I haven't brought any of it into the house, except for the occasional loaf of bread or box of crackers that I keep up out of her reach. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm |
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