Dear Friends and Followers,
Events are always including some delicious dish. In October we have a wonderful chance to do many things out of Pumpkin. Personally I like marinated Pumpkin, which I am planning to do this year for my Christmas Table 🙂 (This is really Northern European dish)
But today I would like to share a delicious version of pumpkin pie.
Why pumpkin pie is good for you:
* A slice of pumpkin pie is a significant source of water-soluble B vitamins, offering 20 percent of the recommended daily intake for thiamin and vitamin B-12
*These vitamins aid in skin, vision and neurological health, red blood cell formation and the maintenance of appetite, digestion and metabolism.
*One slice of pie supplies 9 percent of daily recommendation for phosphorous and 7 percent for calcium and iron. Benefits of these minerals include bone, tooth, neurological, cellular and metabolic health.
Because of pumpkin pie’s high fat, saturated fat, cholesterol and sodium content, you may want to come up with ways to enjoy it without just cutting yourself a slice. Consider making mini pumpkin pies to cut down on portion size. Cut a small piece of pumpkin pie and add non-fat yogurt or ice cream as a topping or stir it in. If you yearn for a sweet pumpkin treat, try making pumpkin muffins instead or limiting your intake of fat, saturated fat, cholesterol and sodium for the rest of the day.
But here is Ms.B Favorite Recipe:
Caramel Apple & Pumpkin Pie Recipe ~ Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust
Pie dough – you’ll only need enough for one 10-inch pie, so you can freeze the rest.
Caramelized apple layer:
5 apples, peeled, cored and cubed in 1/2-inch pieces
3 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
2 to 4 tablespoons water
1 (15 ounce) can pumpkin puree or equal amount roasted
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon all-spice
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla – DIY vanilla extract
Preheat oven to 180 C. Prabake the crust by lining it with foil and pie weights. Bake for about 20 minutes.
Remove the foil and bake until the bottom crust is set, but not coloring at all.
In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling.
Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.
Turn down the over 150 C
Pour in the pumpkin over the apples.
Bake the pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You don’t want it to be liquid in the middle, but you also don’t want the pie to soufflé or it will crack.
Once the pie is room temperature place it in the refrigerator for at least an hour.
Bon appetit 🙂
Have a nice baking. Send your photo of your “October Pumpkin”
only if i could bake 😦 this looks divine!!! i loveeeee pumpkin pies!
Just take your time and I am sure you will bake a delicious pumpkin pie. Key of baking is to take enough time and keep eye on the details 🙂