Roasted Pumpkin Silk Pie with Toffee

Yield: Makes a 9-inch pie

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The addition of molasses and toffee to freshly roasted pumpkin make this a memorable dessert.

Ingredients

Preparation

Preheat oven 350° F.

Wash pumpkin and cut it in half. Place on a baking sheet, cut side down, and roast for about 45 minutes, depending on size, until it is very tender when poked with a fork. Allow to cool slightly; remove the seeds and strings. Scrape pulp from shell and put it through a ricer, food processor or blender. (You may do this up to 2 days in advance and refrigerate.)

Line a 9-inch pie pan with pie dough.

Preheat oven to 425° F.

Measure 2 cups pumpkin puree into a large mixing bowl. Beat in eggs until no streaks of white or yolk remain. Stir in sour cream and cream until thoroughly mixed, then beat in molasses. Blend in sugar, salt, cinnamon, ginger, allspice and vanilla. Fold in toffee pieces.

Pour custard into pie shell and bake for 15 minutes. Reduce heat to 350° F and bake an additional 45 minutes, until a knife inserted into the center comes out clean.

Notes

Note: Some pumpkins may be a bit watery. If you find this to be the case, spread the puree out on a sheet pan and place in a 300° F oven for 20 minutes, stirring occasionally. Allow to cool before proceeding.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, aired on October 11, 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cinnamon, ginger, molasses, pumpkin

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login