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Pumpkinlicious: Pumpkin Dessert Three Ways

Pumpkinlicious: Pumpkin Dessert Three Ways

pumpkin tart

Another Thanksgiving is upon us. We’ve had a spectacular autumn here in New England. Most of the leaves have fallen now, but the landscape is beautiful nonetheless. I’ve been sick at home for the past few days. I’m mostly feeling grateful for health, which is quickly returning thanks to the good grace of homemade vegetable stock, fresh apple sauce and antibiotics. 

Actually, I’ve been feeling grateful for a lot of things this week.

farmhouse tree
leaves

The world has had a rough year. The headlines have been replete with events once considered unimaginable, some made by nature but most accelerated by people. These events seem to wear us down and lull us into a collective “I can’t take it anymore.” So why am I grateful?

In spite of the headline drama, there are over 7 billion people on earth and the majority of them are just trying to live decent lives.

over 7,000,000,000

…just trying to live decent lives…

Among many other things, I’m grateful for perspective.

pumpkin tart above
autumn farm

And this year, for the first time ever, I’m grateful for pumpkin pie. I’ve never been a big fan of pumpkin pie but then the husband and I concocted a creation that transcends your standard pumpkin pie.

The best part is that we also discovered it’s delicious without the crust. That’s right, the same recipe works as a tasty Pumpkin Custard with New England Maple Syrup and also as a Pumpkin Creme Brûlée. You’ll love it.

Oh, and by the way, I’m thankful for you – for your readership and for your friendship. You have made baking and blogging a sheer delight. So, thanks.

barn shed
pumpkin patch
colorful tree

I’ll leave you with a cheery holiday poem by Langston Hughes.

When the night winds whistle through the trees and blow the crisp brown leaves a-crackling down,
When the autumn moon is big and yellow-orange and round,
When old Jack Frost is sparkling on the ground,
It’s Thanksgiving Time!
When the pantry jars are full of mince-meat and the shelves are laden with sweet spices for a cake,
When the butcher man sends up a turkey nice and fat to bake,
When the stores are crammed with everything ingenious cooks can make,
It’s Thanksgiving Time!
When the gales of coming winter outside your window howl,
When the air is sharp and cheery so it drives away your scowl,
When one’s appetite craves turkey and will have no other fowl,
It’s Thanksgiving Time!

Enjoy the pie!

cinnamon sticks
sliced pumpkin
Pumpkinlicious Pie
Filling/ Custard
1/8 tsp allspice
1/8 tsp coriander
1 tbs (8 g) cornstarch
3 tsp (6 g) cinnamon
3/4 tsp (1 g) ginger
pinch of salt
1 15-16 oz can pumpkin (here’s how to use fresh)
3/4 c (156 g ) sugar
1 tbs (15 g)  brown sugar
3 large eggs
3/4 cup (50 ml) heavy cream
1/2 c (100g ) sour cream
Directions:
Sift salt and spices together and set aside.
In a stand mixer fitted with the paddle attachment, mix canned pumpkin with sugar. Blend in eggs. Mix in spices. Add sour cream, heavy cream. Mix on medium high until blended.
For Pumpkin Pie/ Tart
Pie Dough recipe here (any slightly sweet crust will do)
Apricot jam
Directions:
Line standard pie plate or tart tins with crust. Dock with fork. Pre-bake at 325° for 10-12 minutes, until crust sets. Coat the bottom of the crust in a thin layer of apricot jam. Add pie filling and bake at 325° for approximately 50 minutes.
Pumpkin Custard with New England Maple Syrup
Pumpkin pie filling (recipe above)
1 tbs. butter, unsalted
1 container of New England Maple Syrup 
Boiling water
Directions:

Preheat oven to 325°, 180 C

Gather a collection of ramekins. (I used 3.5″ ramekins)

Lightly butter ramekins. Add 1.5 tbs. of New England maple syrup to each ramekin. Fill remaining space in ramekin with pumpkin pie filling.
Get a large oven proof baking pan (one that will fit all of your ramekins). Add the ramekins. Carefully fill the baking tin with boiling water until it reaches half way up the sides of the ramekins. Bake until the pumpkin is set. Baking time will depend upon the size of your ramekins – about 30-45 minutes.
Cool completely. Refrigerate for at least 2 hours. When ready to serve, run a knife along the inside edge of the ramekin to loosen and unmold onto the plate.
Pumpkin Creme Brûlée 
Pumpkin pie filling
1 tbs butter, unsalted
Granulated cane sugar
Boiling Water

Directions:

Preheat oven to 325°, 180 C

Gather a collection of ramekins. (I used 3.5″ ramekins)

Lightly butter ramekins. Fill ramekins with pumpkin pie filling.
Get a large oven proof baking pan (one that will fit all of your ramekins). Add the ramekins. Carefully fill the baking tin with boiling water until it reaches half way up the sides of the ramekins. Bake until the pumpkin is set. Baking time will depend upon the size of your ramekins – about 30-45 minutes.
Cool completely. Refrigerate for at least 2 hours.
Sprinkle each ramekin with sugar, enough to lightly coat the top. Using a small kitchen blow torch, melt the sugar on each ramekin until it’s evenly brown and bubbly. Return to refrigerator.
When ready to serve, run a knife along the inside edge of the ramekin to loosen and unmold onto the plate.
Bon appétit!

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  1. Janet

    23 November

    Such magnificent fall colors, El. Your words ring true. I LOVE the idea of pumpkin pie without the crust. This is going on my must make list for the holidays. I have enough to do without pureeing pumpkin so I will use the can but the recipe looks quite simple to make. Hope you feel better and Happy Thanksgiving!

  2. Anna

    23 November

    Thanks for sharing that poem, I love that it is about abundance, coziness and cooking!

  3. Rosa's Yummy Yums

    23 November

    Delightful recipes and gorgeous fall pictures! I always enjoy visiting your blog…

    Cheers,

    Rosa

  4. El, a beautiful post from beginning to end… the words and images too. Thank you too for sharing how to use fresh pumpkin with your pie… we don’t have the canned type downunder! xo

  5. Amy

    24 November

    Apricot jam! I would never have thought of that – such a great idea, El. Thank you for sharing. And thank you for the lovely thanks-giving sentiment, too. I hope that you’re feeling back to 100% tout de suite. Happy Thanksgiving!

  6. Barb

    24 November

    I’m from Lowell, MA but have lived in the South for many years; finding your blog was a real treat! Love your photos, which remind me of home, and the recipes are innovative & they work! Many thanks to you and wishing you a very happy Thanksgiving!

  7. El

    24 November

    Thanks for the nice note Barb. It’s great to know that you enjoy the blog and that the recipes are working out well for you!

  8. I would like the pumpkin creme brulee the most 🙂 Hope you’re feeling better! Have a wonderful Thanksgiving.

  9. Brianna

    27 November

    Love it. Esp. the maple syrup version. mmmmm.

  10. What a great-looking pie, and wonderful pictures of the outdoors! I love the combination of spices in this recipe…

  11. susan

    2 December

    I could sure use a slice of that right now! Where you live is so pretty…

  12. Lisa Johnson

    2 December

    Love all the recipes and the poem too! Hope you had a Happy Thanksgiving! : )

  13. Rebecca

    8 December

    All the recipes sound festive and delicious!

  14. I love pumpkin pie and it’s my preferred Thanksgiving treat. I am intrigued by the sound of sour cream in your recipe and am saving it to try. Hope you’re feeling better!

  15. Mimi

    10 December

    Hope that you are feeling better. I love your take on pumpkin pie. Lovely poem by Langston Hughes, one of my favorite writers/poets.
    Mimi

  16. Emily

    11 December

    Pumpkin desserts are my favorite. I never thought about using the pumpkin custard for an alternate dessert. It sounds like a great idea plus the addition of maple syrup must make it tasty. I hope you get well soon!

  17. Steph

    14 December

    What special holiday recipes. Bookmarking now!

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