Roasted Pumpkin Silk Pie with Toffee
Yield: Makes a 9-inch pie
These ingredients are:
The addition of molasses and toffee to freshly roasted pumpkin make this a memorable dessert! Try serving it with whipped cream, flavored with Grand Marnier and sprinkle some additional toffee on top!
- 1 sugar pie pumpkin Add to list
- 1/2 cup sour cream Add to list
- 1/2 cup heavy cream Add to list
- 2 tablespoons molasses Add to list
- 3/4 cup sugar Add to list
- 1/2 teaspoon salt Add to list
- 1 teaspoon ground cinnamon Add to list
- 1/2 teaspoon ground ginger Add to list
- 1/4 teaspoon nutmeg or allspice Add to list
- 1/8 teaspoon clove Add to list
- 2 slightly beaten eggs Add to list
- 1 teaspoon vanilla extract Add to list
- 1/4 cup crushed toffee or brittle Add to list
- 1 pie shell Add to list
Wash the pumpkin and cut it in half. Place in a roasting pan, cut side down, and roast in a 350° F oven 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 the pulp from the 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 out 2 cups of puree into a large mixing bowl. Add the remaining ingredients. Pour into the pie shell and bake for 15 minutes at 425° F. Reduce the heat to 350° F and bake about 45 minutes longer or until a knife inserted into the center comes out clean.
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, aired on October 11, 2008
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.
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