Thursday, November 11, 2010

Pumpkin Chess Pie

Google Images provided this image.
It looks pretty good to me.
If you are a fan of pumpkin pie then you will have to make it a point to prepare this pie.  I had high hopes of getting this pie made before Thanksgiving and taking some pictures, but time is just not on our side at this point.  Traditional pumpkin pies are dense, custard filled pies with sweet spices.  With a pumpkin chess you lose just a bit of the denseness of the traditional, yet keep everything else. I ran across a recipe for pumpkin chess a while ago (close to ten years) and tweaked that version to make it my own and decided that I would forever prefer this over traditional pumpkin pie any day.  Why? I think for me it all comes down to texture.  Traditional pumpkin pies are dense, this pie is not AS dense, but don't get me wrong it's far from a mousse.  This pie is also made a day or more ahead and refrigerated which is good because I love cold pumpkin pie.

With holiday baking just around the corner, you may be looking for something a little different than the normal line up in which case I would recommend this pie. When I sell this pie I include the praline sauce, but when I make it for me it's whipped cream all the way!  Fresh whipped cream sweetened with just a hint of vanilla on this pie is fantastic.

  • 1/2  (15-ounce) package refrigerated piecrusts
  • 1  (15-ounce) can pumpkin puree (not the pie filling)
  • 1/2  cup  half-and-half
  • 3  eggs
  • 1 Tablespoon vanilla extract
  • 2  cups  sugar
  • 1/2  cup  plus 1 tablespoon butter or margarine
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1/8  teaspoon  ground cloves
  • 1/4 teaspoon ground nutmeg

Place piecrust in a 9" pieplate; fold edges under, and crimp. In the bowl of a stand mixer fitted with paddle attachment add pumpkin and remaining ingredients, mix on low to incorporate then increase speed to medium, mixing to completely incorporate make sure you scrape down  the sides.
Pour pumpkin mixture into prepared piecrust. Bake at 350° for 1 hour and 10 minutes or until knife inserted in center comes out clean.  The custard should be set, not completely firm, but set. Cool completely on a wire rack the place in refrigerator overnight. Serve with Praline Sauce.

Praline Sauce:

1 cup brown sugar, firmly packed
1/2 cup whipping cream
1/2 cup butter
1/2 cup toasted pecans
2 teaspoons vanilla extract

Place brown sugar, whipping cream, and butter in a medium size saucepan.  Cook over medium heat until it comes to a boil, stirring occasionally.  When it comes to a boil stir constantly for one minute.  Remove from heat, add pecans and vanilla stir well.  Place in an airtight container in the fridge.  Try this on vanilla ice cream! Oh heavenly days.

1 comment:

bluft said...

Thx for info. I'll try this version.