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Spiced Pumpkin Pie
Since Louise, one of my favorite people who I never get to see, asked for this recipe yesterday I decided it would make the perfect Thanksgiving post. Two things take this pie to the next level, the ras al hanout in the spice mixture for the filling and the streusel topping. It's a pretty basic streusel mixture, the recipe makes more than you need and you can keep the extra streusel in an airtight container in the refrigerator for a couple of weeks. It comes in handy, as you'll discover, an easy addition to any number of baked goods when its right there at your fingertips. Here's the real tip, substitute 50% Sugar in the Raw or other non-melting sugar for whatever sugar you use in your favorite streusel blend and it will give your baked goods a great crunchy texture that will make you smile when you eat it. Small adjustment, big results. If you happen to have a pizza stone, they are wonderful for baking pies (cakes and cookies too). Once you experience that nice even heat radiating up through the bottom crust, you'll never bake on the rack again. The optional tapioca starch ensures a solid filling that slices beautifully. Eggs alone will provide a softer, more delicate texture, but some people enjoy sinking their teeth into a slightly firmer pie. It's also a bit of insurance against your eggs scrambling in the oven, so if you're a timid pie baker we recommend using the tapioca starch. That's all I've got for today. Have a Happy Thanksgiving! We hope you enjoy your holiday as much as we plan to enjoy ours. We are very thankful for all of our readers here at Ideas in Food.
Spiced Pumpkin PIe 425 grams/1 15-ounce can organic pumpkin 360 grams/1 ½ cups cream 160 grams/¾ cup light brown sugar 6 grams/1 teaspoon salt 1 gram/½ teaspoon ras al hanout (we used Williams-Sonoma) 1 gram/½ teaspoon cinnamon 12 grams/2 tablespoons tapioca starch (optional) 2 large eggs 1 large yolk 1 unbaked pie crust
Preheat the oven to 450°F/232°C If you have one, put your (clean) pizza stone on the bottom rack of your oven to preheat. In a medium to large bowl stir together the pumpkin and the cream with a straight whisk or rubber spatula until well blended but not frothy. Combine the sugar, salt, ras al hanout, cinnamon and tapioca (if using) in a small bowl and stir until well blended. Add the eggs and yolk and whisk until well blended. Add the egg mixture to the pumpkin mixture and stir until well combined. Pour into the pie shell and slide into the oven. You can put the pie directly on the preheat pizza stone if you have one.Make your streusel while the pie is baking. Bake for 20 minutes and turn the oven down to 350°F/180°C without opening the oven door. Bake for 10 minutes. Open the oven door and gently sprinkle about a cup streusel over the top of the pie. Return the pie to the oven and bake for 20 more minutes. The pie should be set and jiggly in the center when fully cooked, much like Jell-o. If you prefer a darker streusel you can lightly broil the top of the pie with the oven door open to brown it for 5 minutes or so. Remove from oven and let it cool on the counter or on a rack for at least 30 minutes before serving.
Streusel Topping 150 grams/1 cup all purpose flour 53 grams/1/4 cup light brown sugar 50 grams/1/4 cup Sugar in the Raw (or other non-melting sugar) 3 grams/½ teaspoon salt 1 gram/1/2 teaspoon ground cinnamon 115 grams/4 ounces butter, room temperature
Combine flour, sugars, salt and cinnamon in a medium bowl and stir well to blend. Dice the butter and add to the mixture. Use your fingers or a fork to blend everything together until it forms a chunky, sandy mixture. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
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