Punkin Pie

Because the Internet does not have enough pictures of dessert, I hereby offer a solution. I’m all about solving problems. It’s just what I do.

The crust was, as always, my Grandmother’s recipe, which is a synonym for perfection:

1.5 cups AP flour

1 stick of frozen butter, cut into smallish pieces

1 pinch salt

blended until crumbly, with a dribble of cold water added until it just comes together. Rested for an hour or so in the fridge before rolling. Blind baked with parchment and weights (chick peas) for half an hour.

The filling was a small pumpkin from the garden, peeled, cubed, and steamed, then puréed with a couple of eggs, maple syrup, 5-spice. Baked until the jiggle subsided, then cooled, then topped with whipped cream to which I added a pinch of vanilla sugar and a splash of local apple brandy.

If this isn’t autumnally festive enough for you, then you’re beyond my abilities to help. I suggest you click here.

3 comments to Punkin Pie

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I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

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