Chai Pumpkin Pie
Here you see the evolution of an idea. Last week I made Pumpkin Gingerbread, and speculated about how good it would be with chai ice-cream. When it came time to make pumpkin pie for our Thanksgiving dinner I thought, why not put the chai flavour right in the pie? So I did, and very good it was too. The lack of cream or milk in the pie made the pumpkin and spice flavours deep and intense.
If you used shortening instead of butter for the crust, you would have a dairy-free pumpkin pie. Just sayin', in case that is something you would like to have.
2 pies - 16 servings
2 1/2 hours, plus time to cool - 45 minutes prep time
Make the Crust:
2 1/2 cups of soft whole wheat flour
3/4 teaspoon salt
2/3 cup unsalted butter
1/4 cup neutral vegetable oil
3 - 5 tablespoons ice water
Mix the flour and the salt, and cut in the butter with a pastry cutter. It should be just soft enough to work a little.
When the butter is mostly the size of small peas, mix in the oil with a fork. Mix in the water, a tablespoon at a time, until the mixture begins to come together. Use your hands to form it into a ball. Cover the dough and let it rest for about 20 minutes.
Preheat the oven to 400°F. Divide the dough in half. Roll out each half on a sheet of floured parchment paper, using extra flour to keep the dough from sticking. Fit it into a 10" pie plate. Repeat with the other half of the dough. Prick both crusts all over with a fork. Bake the crusts for 12 to 14 minutes, until just lightly browned at the edges. I check them half way through, and burst any bubbles that are forming with the aformentioned fork.
Make the Chai Sludge:
1/2 teaspoon allspice, ground
3 - 4 pods of cardamom
2 teaspoons loose black tea
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup boiling water
Grind the allspice and cardamom. Mix with the remaining ingredients. Pour the boiling water over them, and let steep for 5 minutes. Give it a stir, if it's clumpy. Strain and set aside until needed.
Make the Filling:
1 cup sugar
3 tablespoons arrowroot
4 extra-large eggs
3 1/2 cups pumpkin purée
1 teaspoon vanilla extract
1 tablespoon molasses
Set the oven to 350°F.
Mix the arrowroot into the sugar, in a mixing bowl. Beat in the eggs, one at a time. Mix in the pumpkin, the vanilla extract, molasses, and the strained chai mixture. Divide the filling between the two pie crusts.
Bake the pies for approximately 1 hour, until just set in the middle. Let cool. Pumpkin pie will keep nicely for a day or two. Keep refrigerated, but bring up to room temperature to serve. Whipped cream? Yes, please!
Last year at this time I made Pasta with Fennel & Sausage.
If you used shortening instead of butter for the crust, you would have a dairy-free pumpkin pie. Just sayin', in case that is something you would like to have.
2 pies - 16 servings
2 1/2 hours, plus time to cool - 45 minutes prep time
Make the Crust:
2 1/2 cups of soft whole wheat flour
3/4 teaspoon salt
2/3 cup unsalted butter
1/4 cup neutral vegetable oil
3 - 5 tablespoons ice water
Mix the flour and the salt, and cut in the butter with a pastry cutter. It should be just soft enough to work a little.
When the butter is mostly the size of small peas, mix in the oil with a fork. Mix in the water, a tablespoon at a time, until the mixture begins to come together. Use your hands to form it into a ball. Cover the dough and let it rest for about 20 minutes.
Preheat the oven to 400°F. Divide the dough in half. Roll out each half on a sheet of floured parchment paper, using extra flour to keep the dough from sticking. Fit it into a 10" pie plate. Repeat with the other half of the dough. Prick both crusts all over with a fork. Bake the crusts for 12 to 14 minutes, until just lightly browned at the edges. I check them half way through, and burst any bubbles that are forming with the aformentioned fork.
Make the Chai Sludge:
1/2 teaspoon allspice, ground
3 - 4 pods of cardamom
2 teaspoons loose black tea
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup boiling water
Grind the allspice and cardamom. Mix with the remaining ingredients. Pour the boiling water over them, and let steep for 5 minutes. Give it a stir, if it's clumpy. Strain and set aside until needed.
Make the Filling:
1 cup sugar
3 tablespoons arrowroot
4 extra-large eggs
3 1/2 cups pumpkin purée
1 teaspoon vanilla extract
1 tablespoon molasses
Set the oven to 350°F.
Mix the arrowroot into the sugar, in a mixing bowl. Beat in the eggs, one at a time. Mix in the pumpkin, the vanilla extract, molasses, and the strained chai mixture. Divide the filling between the two pie crusts.
Bake the pies for approximately 1 hour, until just set in the middle. Let cool. Pumpkin pie will keep nicely for a day or two. Keep refrigerated, but bring up to room temperature to serve. Whipped cream? Yes, please!
Last year at this time I made Pasta with Fennel & Sausage.
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