Deep-Dish Pumpkin-Meringue Pie
Ingredients
For The Crust
1 small disk Pate Brisee
All-purpose flour, for surface
For The Filling
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
For The Meringue
2 cups granulated sugar
8 large egg whites, room temperature
COOK’S NOTE
Pie can be refrigerated for up to 1 day. Top with meringue just before serving.
Preparation
-Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
- Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
-Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
-Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.
*Courtesy of Martha Stewart Recipes: tp://www.marthastewart.com/857648/d…
Pumpkin Waffles with Maple Whipped Cream
Ingredients
non-stick cooking spray
2 cups All-Purpose Baking Mix (Homemade Bisquick – see link below)
1 teaspoon pumpkin pie spice
1 cup milk
½ cup canned pumpkin
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
1 large egg
1 cup heavy cream
2 tablespoons maple syrup
Preparation
–Lightly grease a waffle maker with some non-stick spray and preheat it according to the manufacturer’s directions. In a bowl, whisk together the baking mix and pumpkin pie spice. Make a well in the center of the flour mixture.
-In a glass measure, combine the milk, pumpkin, vanilla, butter, oil and egg. Whisk until smooth. Add to the flour mixture and stir until just combined (a few lumps is okay).
-Add batter to the waffle maker and close the lid. Bake according to the manufacturer’s directions until done. Remove the waffle with a fork. Repeat with the remaining batter and serve warm.
-Make the Maple Whipped Cream: In a bowl, using a handheld electric mixer, beat the cream with the maple syrup until soft peaks form. Serve with the warm waffles.
Notes
…from the Picture-Perfect kitchen: Planning: You can make the Maple Whipped Cream a day in advance; cover and refrigerate until ready to use. Product Purity: Pure vanilla extract and pure maple syrup are a must. Presentation: I like to serve these with toasted pecan pieces, the Maple Whipped Cream and extra pure maple syrup on the side. © 2012 Hutchstone, LLC. All rights reserved.
*Courtesy of Picture Perfect Meals: http://pictureperfectmeals.com…
Pumpkin Ravioli with Pumpkin Seed Pesto
Ingredients
1/2 cup hulled green pumpkin seeds
1 1/2 cups packed fresh parsley
1 small clove garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Salt
2 pounds pumpkin ravioli
Preparation
–Bring a pot of salted water to a boil. Preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.
-Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)
Notes
Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.
Courtesy of my recipes: http://www.myrecipes.com/recipe/pumpkin-ravioli-with-pumpkin-seed-pesto-10000001875789/
Baked Pumpkin Donuts
Ingredients
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour*
*See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
Coating
3 tablespoons cinnamon-sugar
Preparation
-Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
-Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
-Add the flour, stirring just until smooth.
-Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
-Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
– Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
– While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
– Cool completely, and wrap airtight; store at room temperature for several days.
*Makes: 12 doughnuts or 15 muffins.
Notes
Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
*Courtesy of Piarecipes: http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe
Pumpkin Risotto
Ingredients
5 to 6 cups chicken broth
5 tablespoons unsalted butter
1 onion, finely chopped (2/3 cup)
2 cups Arborio rice
10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
1/8 teaspoon nutmeg
1 cup canned pumpkin
2 tablespoons maple syrup
3/4 cup grated Parmesan
1 tablespoon minced fresh sage
2 teaspoons kosher salt
1/4 teaspoon black pepper
Preparation
–Heat chicken broth in a saucepan and keep warm.
– In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.
– In last few minutes of cooking, stir in canned pumpkin and maple syrup.
– Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.
Pumpkin Martini
Ingredients
3 ounces Bols Pumpkin Smash liqueur
1 ounce Captain Morgan Original Spiced Rum
1 dash half-and-half
Ground cinnamon, for garnish
Preparation
Shake the ingredients over ice, and strain into a cocktail glass rimmed with sugar and cinnamon. Sprinkle a little more cinnamon on top.
*Courtesy of Maggiano’s Little Italy restaurant: http://www.sfgate.com/food/recipes/detail/?p=detail&rid=14359&sorig=qs
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