Dec 1, 2014

Brown Sugar Pumpkin Pie

Brown Sugar Pumpkin Pie

This recipe is full of miracles, the first one being that I actually baked a pie and it came out tasting great! Pick your jaw up off the floor, please! It must be the season.

The second miracle was the fact that my pumpkin-hating husband and son, who can only stomach it when it’s seriously spiced up and floating in a curry sauce or in my chicken harira, voluntarily ate this cake and even had a second piece and then some more the day after. I was stupefied. Totally in shock. It was then that I knew this recipe really was a keeper.

I ran into it in the ‘America’s Best Pies’ cookbook by Linda Hoskins. Just having made a batch of my latest addiction; apple butter, and having bought a few pre-made pie crusts that I really wanted to try (they’re highly uncommon in the Netherlands), it couldn’t have come at a better time.

Even though the original recipe might be a tad too sweet for my taste, the structure and intense flavour of the pie is phenomenal.

 

Ingredients:

2 cups pumpkin puree
1/4 cup apple butter
1 1/4 cup loosely packed brown sugar
2 tbsp maple syrup
2 tbsp orange juice
1/2 tsp salt
2 large eggs
1 tbsp cinnamon
3/4 cup undiluted evaporated milk (koffiemelk for the Dutchies)
Keebler ready crusts (or home-made pie crust)
whipped cream (for garnish)

 

Directions: 

 
Another thing that is hard to come by in the Netherlands is canned pumpkin puree. Luckily I ran into a gorgeous fairytale pumpkin, but feel free to use canned pumpkin puree.
 

Almost too beautiful to eat.
Brown Sugar Pumpkin Pie

Cut up the pumpkin (I turned them into manageable wedges) and use a spoon to remove the seeds and tough, stringy bits. You might have to put some work into this.
Brown Sugar Pumpkin Pie

Place the wedges on a baking sheet.
Brown Sugar Pumpkin Pie

Roast the pumpkin in a preheated oven at 175Cº (350Fº) for 45 minutes, until they’re fork-tender.
Brown Sugar Pumpkin Pie

 
If they seem very moist, just let them cool off a bit and squeeze out some of the liquid. Or drain the puree in a cheese cloth at a later time.
 

The skin won’t be an issue anymore, you just pull it off.
Brown Sugar Pumpkin Pie

You can use your food processor, blender or immersion blender to puree the pumpkin. If the pumpkin is too dry, just add water per tbsp while blitzing.
Brown Sugar Pumpkin Pie

 
This was a serious pumpkin, so I filled Ziploc bags with the puree I didn’t need (cup-size portions) and threw them in my freezer.
 

I really, really wanted to try these! Finally I found a website that sold them and didn’t require a minimum order amount of €30.
Brown Sugar Pumpkin Pie

I am so addicted to this apple butter! In case you wondered, I used this (slow cooker) recipe.
Brown Sugar Pumpkin Pie

 
The recipe I used said it was for 2 9” pies. I thought it would be way too much since there are only three of us, so I only used half the ingredients but still ended up with enough to fill almost 2 of those 9” pie shells. Just so you know!
 

Use your standmixer or handmixer to lightly beat the eggs, add the brown sugar, maple syrup, orange juice and combine well.
Brown Sugar Pumpkin Pie

Add the apple butter, salt, cinnamon, pumpkin puree and evaporated milk (that’s koffiemelk for you Dutchies).
Brown Sugar Pumpkin Pie

Mix the batter for about a minute.
Brown Sugar Pumpkin Pie

Have your kid pour it into the crust while you take photos..
Brown Sugar Pumpkin Pie

There he goes… into a preheated oven at 180Cº (355Fº) for about 50 to 55 minutes, until the custard has set and a toothpick comes out clean.
Brown Sugar Pumpkin Pie

 
I garnished the pie with sweetened whipped cream, a little speculaas seasoning and some chocolate decorating sprinkles.
 

We loved it! It tastes so Christmassy!
Brown Sugar Pumpkin Pie

Brown Sugar Pumpkin Pie
Ingredients
    2 cups pumpkin puree
    1/4 cup apple butter
    1 1/4 cup loosely packed brown sugar
    2 tbsp maple syrup
    2 tbsp orange juice
    1/2 tsp salt
    2 large eggs
    1 tbsp cinnamon
    3/4 cup undiluted evaporated milk (koffiemelk for the Dutchies)
    Keebler ready crusts (or home-made pie crust)
    whipped cream (for garnish)

Directions
    You can use canned pumpkin puree for this as well. The recipe I used said it was for 2 9” pies. I only used half the ingredients but still ended up with enough to fill almost 2 of those 9” pie shells. Just so you know!

    Cut up the pumpkin (I turned them into manageable wedges) and use a spoon to remove the seeds and tough, stringy bits. Place the wedges on a baking sheet and roast the pumpkin in a preheated oven at 175Cº (350Fº) for 45 minutes, until they’re fork-tender.

    If they seem very moist, just let them cool off a bit and squeeze out some of the liquid. Or drain the puree in a cheese cloth at a later time. Remove the skin, and use your food processor, blender or immersion blender to puree the pumpkin. If yours is too dry add water per tbsp until you have a smooth, thick puree.

    Use your standmixer or handmixer to lightly beat the eggs, add the brown sugar, maple syrup, orange juice and combine well. Add the apple butter, salt, cinnamon, pumpkin puree and evaporated milk (that’s koffiemelk for you Dutchies) and mix the batter for a minute. Pour into the crust and a bake in a preheated oven at 180Cº (355Fº) for about 50 to 55 minutes, until the custard has set and a toothpick comes out clean. Let the pie cool off and garnish with sweetened whipped cream.

Meal type: Sweets, Pies, baking
Servings: 6
Copyright: © kayotickitchen.com