Saturday, October 22, 2011


Fall is here and I have been so inspired by all the root veggies and winter squash that I have been seeing at work.  Up here in Canada we have already celebrated Thanksgiving and seem to be settling in for the season.
I wanted to share this recipe for Pumpkin Cream Pie with you.  I found it online recently but failed to book mark it so I cannot credit the writer of this recipe.  Oops!  I made this as a sweet end to our Thanksgiving supper.  Hope you all enjoy it!

Pumpkin Cream Pie with Candied Pepitas

1 1/4 c. graham crumbs
2 Tbsp. sugar
5 Tbsp. melted butter

Combine all ingredients and press into the bottom and sides of a 9 inch pie plate.  Bake at 350F for 15 min.  Cool.

2 c. whole milk                                 4 egg yolks
1 tsp. vanilla                                     1/4 c. cornstarch
1/2 tsp. cinnamon                             1 1/4 c. pumpkin puree
1/2tsp. nutmeg                                  1 Tbsp. salted butter
pinch of cloves
1/2 c. sugar                                      1 1/2 c. heavy cream (35% MF)

Bring milk, spices and 1/4 c. sugar to a simmer over med. heat.
In a bowl, whisk egg yolks, cornstarch and remaining 1/4 c. sugar.  Slowly pour hot milk mixture into eggs, whisking constantly.  This is called tempering.  Pour mixture back into saucepan and cook, whisking constantly, until the custard is very thick. It should be the consistency of pudding.  Remove from heat and whisk in pumpkin and butter.  Strain through a fine sieve and pour into crust.  The straining takes a little bit.  Be patient.  The silky luxurious custard is worth it.
Refrigerate until completely set, at least 4 hours.

1/3 c. raw pumpkin seeds
1/2 c. sugar

Melt sugar over med. heat until it starts to caramelize.  Do not stir with a spoon,  just swirl the melting sugar in the pan.  When the caramel is a lovely amber colour add the pumpkin seeds and stir to coat each one.  They will begin to pop.  At this time pour them onto a sheet of parchment to cool.
This makes more than enough for the topping.  Enjoy the rest while you prepare dinner.  

To serve:  Whip cream with a little maple syrup (2 Tbsp. at most) and vanilla.  Spread on top of pie.  Roughly chop some of the candied pepitas and sprinkle on top of pie.

Enjoy! xo