We are nearing the week of thanksgiving. Which means that I will be going home soon which I could not be more happy about! Tonight we actually had a mock thanksgiving for the foreign students who don’t get to experience a traditional thanksgiving dinner at home. One thing I noticed was that the pumpkin pie that they served did not give pumpkin pie justice… Given it’s Kirov food which isn’t always the greatest but these pies were donated so there isn’t even that excuse.
My family for the most part doesn’t use white flour or sugar when we bake. Since I’m from Vermont we sweeten everything with maple syrup! Since its a liquid it cant always just be substituted in recipes which is why I call upon my handy dandy Rodales Basic Natural Foods Cookbook.
I have used this cookbook in making my black berry pie and I found that it was just scrumptious. The recipe for the crust can be found on that page under Basic Rolled Pie Crust.
The filling in my opinion needs to be spicy but not overwhelmingly so. So here it is folks, a healthy, tasty pumpkin pie that is actually done right in my opinion.
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 1/2 cups pureed pumpkin
3 cups milk or light cream
3 eggs, beaten
1/4 cup honey or maple syrup
1 tablespoon molasses
1 teaspoon vanilla
Preheat oven to 450F
Add seasonings to pumpkin in one bowl. Place milk or cream and eggs in a another large bowl. Stir in pumpkin mixture, honey/maple syrup, molasses and vanilla. Pour filling into your already made crust.
Bake for 10 minutes and then reduce heat to 350F and bake for 30 minutes longer. Cool on a wire rack and go make the scrumptious whipped cream described below.
Scrumptious Whipped Cream:
Unfortunately there isn’t a perfect way to make whipped cream because everyone has their own likes and dislikes, some like it really really sweet while others..well…don’t. So here are some guidelines but good luck and remember with these ingredients you cant really go wrong here…
Heavy Cream: Depending on how many people you are making it for either 1/4 or 1/2 quart will work
Vanilla: About 2 teaspoons but you can always add more depending on the amount of cream
Maple syrup: The amount you put in is completely up to you depending on your sweetness levels
Put heavy cream in the bowl of your mixer. Start the mixer on medium and slowly add the vanilla. As the cream begins to thicken add the maple syrup to taste. Once its satisfyingly sweet turn the mixer on high and wait until fairly stiff peaks form. A word of warning, make sure the whipped cream is relatively thick before you turn the mixer to high otherwise cream will spray everywhere.
Then for the fun part. Serve yourself a large piece of pie and add a dollop of your scrumptious whipped cream. Ahhh now thats what I call a thanksgiving desert.