Saturday, November 13, 2010

“There is some magic in it, ... How else are we going to turn a pumpkin into a coach?”

This is going to be a short and sweet post because I'm going gleaning in a bit. If you're wondering Gleaning is where you go to a farm after farmers have taken their pick and you get the leftovers for free. Ill make a post about that tomorrow when i have time because I'm going to be working all night tonight. ANYWAY, i made up another pumpkin recipe, well pumpkin and sweet potato recipe. Maple Pumpkin Sweet Potato Pie. This came about because we could either make a sweet potato pie or a pumpkin pie at Tech Center last week--I combined the two instead. I also remembered reading a post on Eat The Love a while back about his Maple pumpkin pie and decided I wanted to try the maple idea out on my creation too. The results were delectable and my friends seemed to enjoy it too.
[I'm sorry this post is so lame :)]

Pumpkin King Pie:
-8 oz. pumpkin [canned, unfortunately]
-1 large sweet potato, roasted until soft
-1/2 c. firmly packed brown sugar
-1 tsp. cinnamon
-1 tsp. nutmeg
-1/2 tsp. salt
-1/2 tsp. ginger, fresh is better than ground--trust me
-1/4 tsp. cloves
-1/4 tsp Cayenne pepper
-2 eggs
-1/4 c. maple syrup
-1 tsp. vanilla extract
-12 oz. evaporated milk
-1 9" pie shell [recipe follows]

Preheat the hotbox to 375 F

In a large bowl beat together the pumpkin, sweet potato, brown sugar, and spices until smooth. Next whisk in the eggs, maple syrup, and vanilla extract.Finally stir in the evaporated milk until smooth and homogeneous in apperance.

Pour into a 9" pie shell and bake for 40 to 50 min--until a knife comes out clean in the center.

Pie Dough:
[makes 2 pie shells]
-2 1/4 c. sifted all-purpose or cake flour
-2 tbs. granulated sugar
-1 tsp. baking powder
-3/4 tsp. salt
-3/4 c. shortening
-5 tbs. cold or ice water

Sift a heap of all-purpose flour onto a piece of wax paper. Set the flour sifter into the mixing bowl. Then measure 2 1/4 c. of the sifted flour back into sifter[sifted flour is not the same as flour, sifted.] add the 3/4 tsp salt, sugar, and baking powder; sift into the bowl.Drop the shortening into the flour, then cut it in with two table knives:hold one in each hand; cut crosswise [that's in opposite directions] through mixture until the flour coated particles are the size of peas.
Sprinkle 1 tbs of water over a small portion of the flour mixture, lightly pressing moistened particles together with a fork. Toss this dough aside in the bowl. Repeat until all flour is moistened, being careful to add water each time to undampened spot. Use only enough of the water to make the dough stick together when gently pressed. now lightly form one pastry ball, wrap in waked paper and chill for 30 mins.
Now the pastry is ready to roll out into two 9" single pie shells.

[Paolo Montalban Quote For Title]

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