my Journal

A Little White Lie for Sky-High or G-F Black-Bottom Pumpkin Pie

Which one of these is a little white lie:

1. I’m still swimming, it gets easier every day.

2. I didn’t make either of these pies.

3. I made two pies and gave both of them away.

4. I made these pies, ate a slice of both and I swam an extra 50 laps to make up for it.

5. I just had to make the Black-Bottom Pumpkin Pie because it reminded me of my swimsuit.

What? So there was more than one lie, I lied about that too. What’s a little white lie between friends?

When I was volunteering last Friday, Anne remarked that this was absolutely the best pumpkin pie she’d ever tasted. She spoke so longingly and fervently about it, I just had to make one for her so she could enjoy it again.

Then I thought, why not make a Gluten-Free Pumpkin Pie too, because even Gluten-Free people celebrate Thanksgiving. If I had to be honest, those little Stem Ginger Cookies made a better crumb crust.

I think I’m in time for the American Thanksgiving. In Canada, we’re finished with Thanksgiving, we’ve already moved on to Remembrance Day, we’ve started our Christmas shopping and are drinking lattés from Red Starbucks Cups..

Keep up, will you, People!

Sky-High Pumpkin Pie
 
Ingredients
  • Crust
  • 2 cups gingersnaps crumbs
  • 1/4 cup unsalted butter, melted
Filling
  • 5 egg yolks
  • 2 cups pumpkin purée
  • 3/4 cup coconut milk
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp cloves, ground
  • 1/8 tsp nutmeg, ground
Candied Pecans
  • 1 cup pecan halves
  • 1 tbsp sugar
Meringue
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 5 egg whites
Instructions
  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper for spills.
  3. Make gingersnap crumbs by blending hard gingersnap cookies in a food processor. Stir in melted butter. Press into a 9? round pie pan. Cover with foil and bake for about 10 minutes, then set on a rack to cool.
  4. In a large bowl, whisk together the egg yolks, adding in the pumpking, coconut milk and brown sugar in order. Whisk in all spices. Pour filling over warm crust. Smooth top.
  5. Bake, lightly covered with foil for 30 minutes. Remove foil and finish baking for another 30-40 minutes or until a skewer inserted comes out clean. Move to a rack to cool.
  6. To make the pecans, lightly toast them in a non-stick frying pan over medium heat, about 3 minutes. Sprinkle 1 tbsp of sugar over. Stir until sugar melted and pecans are shiny, about 3-5 minutes. Move to parchment covered baking sheet to cool.
  7. To make the meringue, combine 3/4 cup sugar with 1/4 cup water and cream of tartar in a medium saucepan and set over medium-high heat. Cook until sugar is melted and mixture becomes a syrup. Remove from heat. Beat egg whites in an electric mixer fitted with an a whisk attachment. Beat on high until soft peaks form, about 2 minutes. Slowly, pour hot syrup in a stream down the side of the bowl as the beater is moving, continue to beat until stiff peaks of meringue form, about another 2 more minutes.
  8. Dollop and swirl the meringue all over the pie, leaving a larger amount in the center using the back of a spoon. Using a kitchen hand-torch or the oven’s broiler, toast gently until the peaks of the meringue have begun to brown. (2-3 minutes in the oven). Cool and garnish with candied pecans.

Sky-High Pumpkin Pie

Pumpkin Pie 4

Pumpkin Pie 3

Gluten-Free Black-Bottom Maple Pumpkin Pie
 
Ingredients
  • Crust
  • 2 cups Gluten-Free Sunstart Stem Ginger Cookies
  • 1/4 cup unsalted butter, melted
Black Bottom
  • 1/2 cup heavy cream
  • 4 ounces bittersweet organic chocolate chips
Filling
  • 2 cups pumpkin purée
  • 3/4 cup maple syrup
  • 1/4 tsp salt
  • 5 egg yolks (whites set aside)
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp mace
  • 8-10 pecan halves
Meringue
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 5 egg whites
Instructions
  1. Preheat oven to 350° F.
  2. To make crumbs, crush Sunstart Ginger Cookies in a food processor until finely ground. Stir in melted butter. Press into a 9? round pie pan. Bake for 10 minutes. Remove and set on a rack to cool.
  3. Pour cream in a small saucepan over medium heat. Heat until almost boiling, then remove from heat and stir in the chocolate pieces. Mix until the chocolate has completely melted and blended in.
  4. Pour carefully over the partically or completely cooled pie crust. Allow chocolate to partially set on the counter or in the fridge.
  5. Meanwhile, in a large mixing bowl, stir together the pumpkin purée, maple syrup and salt. Heat the cream cheese gently for about 10 seconds in the microwave then whisk into the pumpkin mixture. Beat in the egg yolks. Stir in vanilla and the cinnamon, ginger, allspice, nutmeg and mace. Slowly pour over the partially set chocolate layer.
  6. Bake in the preheated oven for about 60-70 minutes or until a knife inserted 1? from the edge of the crust comes out clean. If you wish, arrange pecan halves around the outside edge of the pie in the last 10 minutes or so of baking.
  7. Remove to a rack to cool and then refrigerate until ready to serve.
  8. To make the meringue, combine 3/4 cup sugar with 1/4 cup water and cream of tartar in a medium saucepan and set over medium-high heat. Cook until sugar is melted and mixture becomes a syrup. Remove from heat. Beat egg whites in an electric mixer fitted with an a whisk attachment. Beat on high until soft peaks form, about 2 minutes. Slowly, pour hot syrup in a stream down the side of the bowl as the beater is moving, continue to beat until stiff peaks of meringue form, about another 2 more minutes.
  9. Dollop and swirl the meringue all over the pie, leaving a larger amount in the center using the back of a spoon. Using a kitchen hand-torch or the oven’s broiler, toast gently until the peaks of the meringue have begun to brown. (2-3 minutes in the oven). Serve warm.
Notes
Adapted from Simple Bites

 

Pumpkin Pie 2

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