I know what you're thinking, where is the whipped cream?? This pie was a classic, simple recipe that was perfection on its own. I did serve with fresh whipped cream right before serving.
If you can believe it, this was my first year ever making pumpkin pie!! I was so excited that I actually made two different pumpkin pies, with two different pie crust methods, and two different pie toppings. The verdict is out- but I did decide that I enjoyed the recipe modified from Add A Pinch just slightly more. It may also have been because it was a lot easier to make and required less spices available in your pantry.
What You Need:
15 ounce can pumpkin puree
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
pinch of nutmeg
pinch of ginger
1/4 cup butter, melted
1/2 cup half-and-half
1 teaspoon vanilla extract
1 blind baked pie crust (until golden brown)
whipped cream (optional)
1) Preheat oven to 425
2) Mix pumpkin puree, sugar, salt, and spices in a medium bowl. Add melted butter and blend.
3) Whisk half and half, eggs and vanilla in a pyrex measuring cup. Add mixture to the pumpkin puree mixture until well blended.
4) Pour mixture into the partially baked pie crust, and bake for 10-15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes, or until you jiggle the pie pan and the pie moves in uniform and resembles jelly.
Its that easy! I enjoyed this pie texture, it was so fast to make, and despite the lack of spices, it did still have a great pumpkin and fall flavor. Top with whipped cream or a toasted merengue topping
Fall is here and I have officially become addicted to the savory, beautifully flaky, butter crusted custard pie we know as quiche. I'm typically all about baking something on the sweeter side, but I decided to give my first pie crust a try and incorporated leftovers from the week to turn it into a savory quiche that is perfect for breakfast, lunch or even dinner.
Quiche is traditionally (per the French) one part egg to two parts milk in a pie crust. I wanted to create a slightly healthier alternative and settled on 4 eggs to 1 cup of coconut milk and 1/4 cup of cream. Too many eggs can cause the quiche to become rubbery, but that is a risk I was willing to take. Personally I believe quiche recipes can be altered to any ratio and filling ingredients that your heart desires. The more cream, milk and cheese….well, the more delicious.
A quiche is NOT a quiche without the pie crust. It doesn't all of a sudden become a 'healthier crustless quiche' it becomes a frittata. Take the extra 10 minutes to make your own pastry. Its what makes a quiche a quiche.
I tried the 'Basic Short-Crust Pastry' by David Tanis-NY Times recipe. This will create a
9 and 1/2 inch tart crust.
What You Need:
1 cup all-purpose flour
1/2 t kosher salt
1 stick of cold butter (1/2 cup)
3 T ice water
1) Combine flour and salt in a food processor. Add butter (divide into 6-8 small pieces) and pulse food processor. This only takes about 30 seconds. The texture should be grainy and not well combined.
2) Add ice water and mix for another 30 seconds, until a soft dough is formed.
3) Wrap dough in plastic for at least 2-3 hours. I chilled my dough overnight. You can make the dough several days ahead of time.
4) allow the chilled dough to soften before rolling. I used parchmant paper to roll the dough. Lightly flour the dough and parchment paper to prevent sticking.
5) Roll the dough about 3 inches wider than the tart pan. An easy way to gauge the correct size is to place the tart pan on top of your dough. Then cut the dough with an extra 2 inches. This will allow you overhang when placing into the tart pan.
6) Place the pastry dough into the tart pan, making sure that the extra 2 inches are drapping over the edge.
7) Take your rolling pin and roll over the edges of the pan. The excess dough will fall right off. Place in the refrigerator and turn the oven on to 375 degrees.
8) You can use pie weights (I used a fork to poke several holes into the bottom dough to prevent bubbles from forming) and bake for 10-15 minutes, until golden brown. Make sure to keep an eye on the dough while baking. If the dough bubbles or the edges lift, simply use a wooden spoon to push down while in the oven.
Now onto the Quiche filling. I referenced 'How to Make a Fool-Proof Quiche' on the Kitchn
and modified the recipe.
What You Need:
1 cup coconut milk (unsweetened)
1/4 cup of cream
1/2 cup cheese (Any kind, I used an aged white chedder)
1 t of kosher salt
1/2 cup of filling ingredients. I had leftover italian sausage and caramelized onions that worked perfectly!
1) Spread cheese in the cooled pie crust, followed by the sausage and caramelized onion
2) Combine the eggs, coconut milk, and cream. Whisk for 3-5 minutes or until frothy.
3) Pour the custard into the pie crust, covering the fillings. Spread remaining cheese on top.
4) Bake quiche at 350-375 degrees for 30-40 minutes
5) Allow to cool completely and then enjoy!
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!