Pumpkin Chiffon Pie

humble (pumpkin) pie

I have to say I'm not a huge pie fan. I think it's because pie is ultimately about the crust. That's what makes a pie different than a cake or a crumble. I'm one of those people who eats the insides of a piece of pie and leaves the crust. However, this pie is different. I've been eating it my whole life and it's all about the filling. My family doesn't make our own crust (you certainly can), but that's not what makes this pie. I've never had a Thanksgiving where this pie wasn't served and also gobbled up. We usually make two...yeah, it's that good.

What makes this pie different from any other pumpkin pie I've had is the light, airy filling. I whip the egg whites until they create stiff peaks and then fold them into the filling. It's almost like a pumpkin mousse surrounded by crust and whipped cream. When this pie first comes out of the oven it is huge and puffy like a souffle, very impressive, but soon after resting it will deflate. It's a humble pumpkin pie, but worth trying. Here's how to make it...

Ingredients - Serves 8
1/2 C Sugar
1 T Flour
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Salt
Dash of Soda Powder
2 Eggs, yolks and whites separated
1/2 C Evaporated Milk (a little less than the 5oz. can)
1/2 C Water
1 C 100% Pumpkin Puree
1 Deep Dish Pie Crust (frozen or fresh okay)
Whipped Cream for serving

Directions
Preheat the oven to 425 degrees. Place the pie shell on a baking sheet. Separate the eggs - be sure to put the whites in a large enough bowl to beat them with a mixer.

In a separate mixing bowl whisk together the dry ingredients: sugar, flour, cinnamon, nutmeg, salt, and soda. In the bowl  with the egg yolks, add the milk, water, and pumpkin. Whisk together well.

Next, beat the egg whites on medium speed until frothy and stiff peaks form. This will take 4-5 minutes. I do this by hand, but you can certainly use a stand mixer.

Finally whisk the wet ingredients into the dry. Be sure this is combined well, then gently fold in the egg whites. Make sure everything is incorporated, but don't over mix. It's okay if there are a few lumps left of the egg white. Pour the filling into the pie shell, it will be very full, carefully place into the preheated oven.

Bake the pie at 425 degrees for 15 minutes then cut the heat to 325 degrees and continue to bake for another 30 minutes. Allow the pie to cool and then serve with lots of whipped cream. Enjoy!

Pumpkin-Parmesan Ravioli with Brown Butter, Walnut, & Sage Sauce

brrrrrr...warm up with a satisfying meal

It has been cold, cold here in Cincy for the past week. I've seen people walking around with hats, gloves, and scarves on! I think fall up and left us already. Well, I'm not giving up on it yet. I still have so many recipes to make featuring classic and new fall flavors...for now, The Great Pumpkin continues his reign!

This recipe is quite traditional in terms of flavor profile - pumpkin, brown butter, and sage. However, I do roast my own pie pumpkin and make ravioli out of wonton wrappers. The delicate ravioli filled with fresh roasted pumpkin and Parmesan cheese are light and airy. These are then tossed in a rich brown butter sauce flecked with walnuts and sage. This balance of light and rich will wrap you up and leave you warm and full. Make this on a chilly night. Here's how...

Ingredients - Serves 4
1 Pie Pumpkin, roasted & pulp scraped from the skin
2 T Olive Oil
2/3 C Grated Parmesan Cheese
48 Wonton Wrappers (round or square)
8-10 Sage Leaves, roughly chopped
1 Stick Unsalted Butter, cubed
1/2 C Walnuts, roughly chopped
Salt & Pepper

Directions
Begin by roasting the pumpkin: Cut off the top, discard, then cut the pumpkin in half vertically. Scoop out the membranes and seeds (reserve the seeds for roasting if desired). Place the pumpkin on a foil lined baking sheet and coat with 2T olive oil (both the skin and flesh side). Then position the pumpkin skin side up on the baking sheet and roast in a 425 degree oven for 35-45 minutes or until the flesh is fork tender.

Remove the pumpkin from the oven and allow to cool enough to handle. Scrape the pumpkin flesh from the skin into a mixing bowl and mash. You will only need about 2 cups of pumpkin puree. If you have too much, reserve the extra for another use. Mix in the grated Parmesan cheese. At this time, bring a large pot of water to a gentle boil.

As the water comes to a boil make the ravioli: Place one wonton wrapper on a clean dry surface, put about 1T of the pumpkin-Parmesan mixture in the middle. Using your finger, wet the edge of the wonton wrapper all the way around with water, then place a second wonton wrapper over top and seal the edges by pressing all the way round. Try to get as much air out as possible. It's okay if the two wonton wrappers don't match up perfectly, just be sure they are sealed well. Put the finished ravioli on a sheet tray and cover with damp paper towels. This will keep the wonton wrappers from drying out. Make the rest of the ravioli (24 total).

Next, make the brown butter sauce: In a high-sided skillet melt the butter. Allow the butter to cook on med-high until foamy and browned. This will take 6-7 minutes. As the butter browns, salt the large pot of water and gently add the ravioli, one at a time. Allow them to cook for no more than 3 minutes then drain.

As soon as the butter is browned, turn off the heat and add the walnuts and sage. Stir to combine and then season with salt & pepper to taste. Add in the ravioli and gently toss with the sauce. Be sure the ravioli are coated well and then serve. This recipe allots 6 ravioli per person, and believe me, that's plenty to make you warm and satisfied. Enjoy!

Pumpkin Soup Shooters with Pepita Pralines

It's the Great Pumpkin, Charlie Brown

'Tis the season of the Great Pumpkin! You can get anything from coffee to ice cream to beer to pie made from this lovely orange gourd. I have to admit I am one of those stupid crazy pumpkin people...I went to Starbucks on the first day their Pumpkin Spice came back. I had to have my first fall latte! And, I love trying the different beers. Some are pumpkin spiced and others are full flavor pumpkin...I highly suggest trying Pumking beer if you haven't. Needless to say, I'll be doting on the beloved pumpkin for my next 3 posts.

To start off, I've made a fun pumpkin soup appetizer. This is something that would be great to serve for a fall get together or even a Halloween party. I cook pumpkin puree together with some root veggies and aromatics like garlic and ginger, blend until smooth, add heavy cream, and serve in little 2oz. shot glasses. I've paired these shooters with sweet and salty pepita pralines. A twist on the original pecan praline, these have salted pepitas, which are roasted pumpkin seeds. Serve these soon...before everyone gets sick of pumpkin! Here's how...

Ingredients - Makes about 20

Pumpkin Soup

1 T Unsalted Butter

1/2 Yellow Onion, diced

1 Carrot, peeled & diced

1 Rib Celery, diced

2 inches Fresh Ginger, grated

1 Clove Garlic, pressed

1 C Canned 100% Pumpkin Puree

1 1/2 C Vegetable Stock

1/2 C Heavy Cream

Kosher Salt & Black Pepper

Pepita Pralines

1 C Brown Sugar

1/2 C Granulated Sugar

1/2 T Pumpkin Pie Spice

1/2 C Water

1/2 C Heavy Cream

1 C Salted Pepitas

1/2 C Pecans, roughly chopped

Directions

Begin by making the pepita pralines: Line a sheet tray with parchment paper or a nonstick mat (such as silpat).

Combine the sugars, pie spice, water, and cream in a sauce pan fitted with a candy thermometer over medium heat. Stirring often with a wooden spoon, cook the mixture to "soft-ball" stage, about 234-240 degrees.

Once the mixture has reached "soft-ball" stage, turn off the heat and beat on low with a hand-mixer. Beat for 2-3 minutes or until the mixture is creamy and glossy. Stir in the pepitas and pecans until well coated.

Drop tablespoons of the mixture onto the prepared sheet tray, making them about 1 in. x 2 in. Allow the pralines to cool and then remove to a serving platter or store up to 3 days in a sealed container.

While the pralines cool, make the soup: In a large pot melt the butter over med-high heat. Add the onion, carrots, celery, ginger, and garlic; sweat for about 4 minutes. Add the pumpkin puree and reduce the heat to medium. Cook for another 4 minutes, stirring occasionally.

Remove the mixture to a blender and puree everything until smooth. You will need to work everything down with a spoon to ensure the mixture is completely pureed. Return to the pot, add the stock, and simmer on low for about 15 minutes. Turn off the heat and add the cream. Stir until incorporated and then season to taste with salt & pepper.

Allow the soup to cool to room temperature and then ladle into shot glasses or store refrigerated in an airtight container for up to 3 days. I used 2oz. square plastic shooters to serve these; I found them at a party store. Serve the shooters on a platter paired with the pralines. Enjoy the GREAT PUMPKIN!!