Sometimes recipes look better on paper than they taste in real life. This week I sure got to experience that!
I make it a habit to cut and clip recipes from magazines that I want to make sometime in the future. When I am about to make a shopping list, I often sift through these recipes to see if any of them suit my cravings for the month. So naturally, as I come upon a holiday like Thanksgiving, I do the same thing with the question in mind, what will I make this year?
I had planned to roast pumpkins for the very first time this year and was (and still am) excited about using them in a variety of recipes, both new and old. As I looked through my stacks of recipes, one caught my eye: Pumpkin Pie with Pecan Pastry Crust from Cooking Light from the November 2004 magazine. I had held onto the recipe for 3 years in hopes of one day making and trying it.
Well, that day has come and gone!
I used fresh pumpkin, grown in Peru and sold only for the last few weeks of October. It is rare that a Peruvian purchase what is known as a “Calabaza Halloween.” They seem to be produced for and purchased only by foreigners. I bought and received some pumpkins and roasted them all – squash first, seeds second. For this reason, my Thanksgiving pie is my entry for Homegrown Gourmet, created at Bean’s Bistro. This month, Columbus Foodie is hosting November’s Homegrown Gourmet, which has a theme of Pies and Tarts!
Sure, I changed a few things from the original recipe. But, I was surprised to see a purplish tint to the crust, a “wet” filling (even though the knife came out clean) and a not so noteworthy taste. I was disappointed since I thought the extra work would result in an extra-good taste. It was not bad, but not great either. Maybe I will try the same idea with a butter crust and regular pumpkin filling. But, that idea is for next year!
- 1 cup of all-purpose flour, divided
- 3 1/2 tablespoons of ice water
- 1 teaspoon of fresh lime juice
- 3 tablespoons of ground pecans, toasted
- 2 tablespoons of powdered sugar
- 1/4 teaspoon of salt
- 3 tablespoons of vegetable shortening
- Cooking spray
- 1 cup of evaporated milk
- 1 tablespoon of fresh lime juice
- 2 cups of pumpkin puree
- 1/3 cup of granulated sugar
- 1 1/2 teaspoons of pumpkin pie spice
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 2 large egg whites
- 1 large egg
- Preheat oven to 350F.
- CRUST: Combine 1/4 cup flour, ice water, and lime juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, pecans, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
- Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
- Remove dough from the freezer. Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray, allowing the dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under, and flute. Place in freezer until ready to fill.
- FILLING: Combine evaporated milk with lime juice, allow to rest for 5 minutes. In a medium bowl, combine pumpkin, sugar, spices, vanilla, salt, egg whites and egg. Add evaporated milk mixture, stirring with a whisk until well blended. Pour filling into prepared crust. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean; cool on a wire rack.