The Dahlia Bakery Cookbook by Tom Douglas

Author:Tom Douglas
Language: eng
Format: epub
Publisher: HarperCollins

sugar pumpkin crème pie

MAKES ONE 9-INCH PIE; SERVES 8

Blending crème anglaise (classic French custard sauce) with roasted pumpkin results in a pumpkin pie with a creamy but light and delicate filling. It takes a bit more time and effort than our recipe for Old-Fashioned Pumpkin Pie, but it’s an interesting twist that gives the pie a lighter pumpkin flavor and texture.

A 2¼-pound Sugar Pie pumpkin, after being cut, cleaned, roasted, and skinned, will yield about 1¾ cups pumpkin puree, the amount needed for this recipe. Or you can use half of a 4½-pound Sugar Pie pumpkin. (Other varieties that you can use are noted in the Old-Fashioned Pumpkin Pie headnote. Don’t use larger pumpkins or they may be fibrous and watery, and don’t use other varieties of pumpkin, which are not meant for pie making.) Or you can use a combination of Sugar Pie pumpkin and butternut squash in this pie. Just be sure you get about 1¾ cups puree.

The most time-consuming part of this recipe is roasting the pumpkin. You can roast the pumpkin the day before, puree it in a blender or food processor, and store it covered in the refrigerator.

Serve each slice of pie with a spoonful of unsweetened crème fraîche or Sweetened Whipped Cream or, even better, a scoop of tangy Buttermilk Ice Cream. Serve the pie at room temperature; don’t chill it.

It’s best to use a good-quality heavy-bottomed pan for crème anglaise (see “Pots and Pans”). when you are ready to make the crème anglaise, put a fine-mesh sieve over a bowl and set it near the stove so you can strain the custard as soon as it is cooked. Place the pureed roasted pumpkin in the blender container and have it sitting nearby.

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