Pump(kin) it Up!
If there's one thing we're sure of when it comes to Thanksgiving, and autumn in general, is that pumpkin reins supreme. Here's 8 great ways to level up your pumpkin pie game this year! And here's a great recipe for pumpkin pie to get you started!
Any pumpkin pie can be taken to the next level by simply using real pumpkin, not the canned variety.
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Cut a pumpkin or two in half (smaller pumpkins tend to be sweeter), scoop out the seeds and slowly roast the flesh in a dish with a 5 mm of water at 350° F until soft. Purée, and voila!
Drizzle melted chocolate or Nutella on top of the pie. Or even better, swirl in ½ cup (120 mL) of chocolate or Nutella, bake and then add a drizzle on top.
Add a single layer of mini marshmallows to the top of the pie and toast it under an oven broiler for 60 seconds, says Janine Cheramy, pastry chef for Canadian Rocky Mountain Resorts. This will add sweet, creamy topping to the decadent pie.
For a boozy flavour punch, make your own whipped cream but throw in a tablespoon or two of Bourbon. You can also add in some crushed toffee pieces for a bit of crunch.
Make a gingersnap cookie crust:
1 ¾ cups gingersnap cookie crumbs
2 Tos sugar
2 ½ Tbs melted butter
Crush either homemade or store-bought gingersnaps into cookie crumbs. Mix with sugar and melted butter. Press into a g-inch pan and bake at 325° F for 5 minutes. Cool.
Turn your basic recipe into a chai pumpkin spice pie with these spice substitutions:
1 tsp ground cardamom
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Add a maple walnut crumble topping:
1/4 cup firmly packed brown sugar
¼ cup maple sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
3 Tbs butter
1/2 cup chopped walnuts
Combine the sugars, flour and cinnamon; cut in butter until crumbly.
Stir in nuts. Add to pie with 10 minutes remaining in baking time.
Instead of using regular milk, use coconut milk for a subtle hint of flavour and a creamier texture. It's an easy way to have your guests asking what made your pie so fabulous.