This year marks the beginning of establishing family traditions at our dining table. Our little baby is growing into a boy and is beginning to experience the world through all his senses, feeling the crunch of fall leaves beneath his feet and savoring the buttery smoothness of pumpkin pie. The two essential components of a Thanksgiving feast, roasted turkey and pumpkin pie, now have reliable recipes that will be cherished for many years ahead!
It took me some time, several Thanksgivings, and numerous pies (none of which were wasted, of course!), but I have finally discovered the ideal pumpkin pie. The secret is found in a few key ingredients, one of which is vanilla beans (I prefer Rodelle Madagascar Vanilla Beans), along with a few other enhancements that I will share today!
Pumpkin pie, while it may seem like a simple recipe, can be challenging to perfect. Some recipes tend to be overly sweet, excessively pumpkin-flavored, or include too many ingredients that I do not favor. This particular recipe consists solely of pure ingredients, without any processed sugar, yet it remains sweet, smooth, and rich, just as it ought to be!
So, what are my additional secrets? This recipe does not rely solely on pumpkin; it incorporates a blend of pumpkin and sweet potato for natural sweetness. The pie is then infused with maple syrup, vanilla bean, and autumn spices. Unlike most pumpkin pie recipes, this one does not use evaporated milk; instead, I opt for almond milk or heavy cream. Both options yield excellent results. To top it all off, there is no sugar required; this pie is delightful as it is. Trust me, or better yet, try it for yourself!
Notes
We have tested this recipe using both almond milk and heavy cream and thoroughly enjoyed both variations. Naturally, the cream version is richer, but the full flavor is preserved in both pies!
A great home made pumpkin to try !
INGREDIENTS
INSTRUCTIONS
Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled. The home made pumpkin is ready...enjoy it !
real-pumpkin-pie
- 1 15 oz. can Libby’s pumpkin pie filling
- 1 15 oz. can candied yams
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 tablespoon melted butter
- 2 large eggs
- 1 refrigerated pie crust
- 3 tablespoon Myer's Rum
INSTRUCTIONS
Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled. The home made pumpkin is ready...enjoy it !
real-pumpkin-pie
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