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Saturday, November 08, 2008

pumped on pumpkin

http://www.norcalblogs.com/bumpkins/pumpkin1.jpg
W
hen you have a whole pumpkin you need to cook a whole pumpkin and we are. The last time it was a cheesecake with pumpkin in it this time its a pumpkin pie with cheese in it.





The crust is Kashi Autumn Wheat crushed with butter to form a nice foundation for this spectacular pie. This is a job I give my little guy because its fun and you get to crush things.




Whip it, whip it good! I put about a cup of chevre, a cup of sugar and two cups of cooked and spiced pumpkin, a large teaspoon of vanilla flavor and beat till fluffy, when it seemed fluffy enough I added two eggs and beat it some more.



Poured into the pie dish and placed in a bain marie in a 400 degree oven it baked until set.




Crank up the heat to 450 to brown the top and its good to go, now it needs chillin' and slicin'.



Chilled, sliced and creamed!

20 comments:

Beth said...

damn nyou dog....really...enough with the pie, ok? My hips can't take any more!!!!

so, I'm looking through all my fabric, and....Idon't really have anything that would rock a chef's coat, but I'll keep mtrying. does it have to be white or can you be a little funky? cuz I see you being a LOT funky!!

Anette said...

That looks very tasty! A slice of that would be nice after my dinner tonight! Does it slice easily?
Using pumkins is not so common in Norway, its years since I tasted it! I would have loved a piece of that pie!

snowelf said...

Wow!! What a fabulous (and healthy!) crust idea--and pumpkin pie is soooo good. (and also one of the healthiest pies) Bravo! I bow to you, db! :)

--snow

Marjie said...

I love pumpkin pie, and even boys of 20+ love to crush things!

Chef E said...

Nice creative crust! You can go online and buy custom chef jackets, and pick the fabric and style...

doggybloggy said...

beth: funky is fine

anette: if your dinner was Moussaka then I would have loved to have made dessert while you put together the main course

snow: if pie can be healthy and if this pie is more healthy then I might just eat another piece

marjie: I think the love of crushing things never fades

chef e: I know of a couple of places but Beth sews like bobby flay cooks - or something like that...

Anette said...

yes my dinner was moussaka, and it was a tasty one! I think the nutmeg and the cinnamon did the trick. its different from what I usually use, and very nice! A piece of your pie for afters, that would have been perfect!

buffalodick said...

Nailed that sinner to a cross! Appearance was letter perfect!

Urban Vegan said...

You are a true chevre-holic.

This year, I vowed not to get a whole pumpkin. When I worked in the time, effort and cooking costs, buying canned pumpkin at 99 cents a pop turned out to be much less aggravating and more economical.

Bah, humbug.

Harmony said...

Great idea for the pie crust..you are so damn imaginative! I am pumped on pumpkin now too...I have a rather dumb question though, is there a difference between a carving pumpkin and a eating pumpkin...I only ask, because I read a recipe that specifically called for a pie pumpkin...so is there a difference?

doggybloggy said...

anette: this is one rich pie - and just sweet enough

buff: that is now my new favorite saying - "Nailed that sinner to a cross!"

Urban Vegan: I get on kicks and I cant get off - this pumpkin was a gift...we carved it - looked at it for 20 minutes and then hacked it to pieces

Harmony: none that I know of -besides age maybe, although there are a myriad of pumpkin varieties out there

Chef E said...

I know my last concoction looked like an over crowded bowl, but I only cooked enough for one meal, and it was eaten before I realized my bad presentation.

Beth- make him a happy chef!!!

pointpixie said...

Mmm... pie. I was directed here by foodgawker and I'm so happy to have found this!

Harmony - there is a difference between a 'carving' pumpkin (usually quite large) and a 'pie' pumpkin (generally much smaller and sometimes called a 'sugar' pumpkin). The pie/sugar pumpkin is more tender with a stronger pumpkin flavour and is also sweeter. Hope that helps! :)

snugs said...

Beth- I see him in some sort of a black chef's coat..the pie looks delish..I had sweet potato pound cake with white raisins, walnuts and cream cheese icing this weekend..yummy..

doggybloggy said...

chef e: it did look like a heap of food but I could see the flavor steaming through

pointpixie: stay long and come often - especially when you have food advice - I didnt do any pumpkin research so - thanks

snugs: sounds like a good confection but me no eaty walnuts....black outside with a colorful inside would be way cool!

TavoLini said...

mmmm....is there much of a difference between canned pumpkin and the real deal?

doggybloggy said...

tavolini: it seems like canned pumpkin is more creamy -

Usha said...

Loved this creative, healthy and delicious looking pie !

Maggie said...

I like this lighter version. What does the Kashi Autumn Wheat taste like?

doggybloggy said...

maggie: slightly flavored sawdust - no just kidding - its the same as shredded wheat just a little less sweet - I like it - my kid likes it - it made a great crust!

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