I cannot resist the large pile of pumpkins at the produce market, so I am back with more pumpkin goodness. This time we are making the pie filling, a little different than the traditional way, and enjoying it without a crust. Because it's the filling you really want anyway, isn't it?
You can strain the mixture after adding the cream and pumpkin together, but I find it's not necessary if you did a good job with the food processor to start the recipe.
Grab your forks, we're going in!!
Pumpkin Pie Filling by Cooks Illustrated (modified)
Chef Karel Anne Tieszen
Serving Size : 8
3 large eggs
2 large egg yolks
1 teaspoon vanilla
1 cup heavy cream
1 cup whole milk
15 ounces pumpkin -- (or 1 1/2 cups fresh)
15 ounces yams -- candied, canned
3/4 cup sugar
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ginger -- grated, fresh
1/4 teaspoon nutmeg -- grated, fresh
1. Place a baking sheet in the oven and preheat to 400F.
2. Whisk together the eggs and vanilla. Gently add cream and milk while whisking to
incorporate. Set aside.
3. Place the pumpkin and candied yams in the food processor and mix until smooth. Add to
a large saucepan and turn heat to medium.
4. Stir the sugar, maple syrup, salt and cinnamon into the pumpkin mixture. Grate the
ginger into the pumpkin and stir. Gently grate the nutmeg (about two to three swipes) and
whisk to combine. Cook, stirring constantly for 10 to 15 minutes until the mixture is thick
and shiny. Remove from heat.
5. While whisking the pumpkin, pour the cream mixture into the saucepan and blend
thoroughly. Pour into a pie dish, individual servings, or a warm prebaked pie crust.
6. Place dish(es) onto the preheated baking sheet and bake for ten minutes. Reduce heat
to 300F, and cook for 20-35 minutes until the pie is completely set. Allow to cool for about
3-4 hours. Serve.
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Per Serving : 343 Calories; 15g Fat (39.6% calories from fat);
6g Protein; 47g Carbohydrate; 3g Dietary Fiber; 178mg Cholesterol; 327mg Sodium.
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