Pumpkin Rum pie with Candied Pecans

Pumpkin and Rum Pie with Candied Pecans

Pumpkin Pie. Love it or hate it. I’ve managed to convert many who swear they HATE pumpkin pie with this recipe, including my picky husband. This isn’t your traditional pumpkin pie and I refuse to make what Libby’s Canned Pumpkin calls “Famous”. Sorry Libby. This is my first recipe for the Farm and probably one of the first recipes that I’ve had to painstakingly write down. But, in the spirit of Thanksgiving I completed the task and offer you my pie. Yay!

In your most recent holiday CSA share, you received those wonderful little pumpkins known as sugar pies. These aren’t your typical carving pumpkins and are much sweeter and less watery making them perfect for all of your pumpkin dishes. Below, I’ve included instructions on how roast and prepare your pumpkin.

Enjoy!
Recipe by: Mirinda @ Boistfort Valley Farm

STEP 1 – Roasting your pumpkin

  1. pumpkinPreheat the oven to 350F and grab a couple small pumpkins. The pumpkin you see to the left is named Pete. Say hello Pete. (I managed to get exactly 2 cups worth from one pumpkin, which is all I needed for the recipe below.)
  2. Grab a SHARP knife and split the pumpkin in two.
  3. With a spoon, scrape out all of the seeds and goop from the center. You can reserve these for later use if you plan on roasting these as well.
    pumpkin2
  4. Brush the pumpkins with butter on the inside and place face down onto a roasting pan. Line it with parchment paper if you want to avoid scrubbing the pan later.
  5. Roast at 350F for around 45 minutes or until tender. Roasting time varies depending on the size of your pumpkins. When it’s done, you should be able to easily stab it with your fork. Don’t worry, it can’t feel a thing.
  6. When it’s done, remove the the pumpkin from the oven and allow it to cool for around 15 minutes.pumpkin3
  7. Scrape the pumpkin flesh away from the skin and puree in a food processor or blender until smooth

From there, you can use the puree as-is or cook it down to remove the moisture. For the pie recipe I used it as it was. I roasted my pumpkin the day before I embarked on making the pie and crust. You can easily do the same by putting it into a container and placing it in your freezer until you’re ready to use it.

STEP 2 – The crust

Ok, not everyone likes making homemade crust. I know I’m terrible at forming the edges and making it look like something out of a Martha Stuart fantasy. But… I like the taste of it so I’m ok with an imperfect pie edge. If you’re not feeling adventurous you can always buy a pre-made pie crust. I won’t judge you.
Ingredients (makes two 9″ crusts)
 2 1/2 cups All-purpose flour
1 cup Butter (frozen)
1 Tbsp Sugar
1/2 tsp. Salt
1/2 cup Ice water

 

  1. In a large bowl or food processor with pastry attachment, combine the flour, sugar and salt.crust1
  2. Take a cheese grater and grate your butter. (I’ve found that this incorporates the butter much better, especially for those of you that may not have a pastry knife.)
  3. I’ve used the bowl method for this crust – at this point you can work the butter in with a fork. Blend until you’ve incorporated all of the flour and butter together and it resembles coarse crumbs.
  4. Begin adding ice water 1Tbsp at a time until your mixture can be formed into a ball.crust2
  5. Split the dough into two and roll into balls. Wrap in plastic and refrigerate for at least 4 hours or overnight. The end result should be two yummy crusts and a messy counter.
  6. After the the 4 hour + wait time, roll the dough out on a floured board or counter-top (hooray mess!)
  7. Place your crust in your pie pan and press the dough evenly around the edges. At this point you can get creative with your pie edge if you’re feeling ambitious.crust3
  8. Cover and place in your refrigerator until you’re ready to fill it up with the pie filling.

 

STEP 3 – The illustrious pie

pie1

Ingredients (makes one 9″ pie)
2 cups Roasted pumpkin puree
3 Egg yolks
1 Egg
1 can of Sweetened condensed milk (14oz)
1/8 cup Sugar (can be omitted if you prefer)
3/4 oz Spiced rum (and 1 ounce for the chef)
1/2 tsp Freshly grated nutmeg
1 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Allspice
1 tsp Ground cinnamon
3 tsp Pumpkin pie spice
1/2 tsp Vanilla

1 cup Candied pecans (click here for a recipe)

  1.  Preheat oven to 425F.
  2.  In a large bowl whisk pumpkin, egg yolks and egg until smooth.pie2
  3. Add Sweetened condensed milk, sugar, spiced rum (don’t forget to take a shot for science!), nutmeg, ginger, cloves, allspice, cinnamon, pumpkin pie spice and vanilla. Pheww that’s a lot of stuff. Another shot?
  4. Remove your previously made crust from your fridge (or your pre-made crust if you took that route) and pour your filling into the pie pan. Lightly tap and shake it to remove any pesky air bubbles.
  5. Bake in the oven at 425F for 15 minutes.pie3
  6. Remove and cover your crust edge with foil. Put it back in the oven.
  7. Reduce heat to 350F and bake for around 40-50 minutes. Insert a knife in the center and check to see if it’s done. The knife should come out clean. If not, bake for 5-10 minute increments until that baby is done cooking. Cook time varies depending on your oven and may take up to an hour to cook.
  8. Remove from the oven and top with candied pecans. Allow to cool completely before serving.

You’re all done! Now go eat some pie!

2 thoughts on “Pumpkin and Rum Pie with Candied Pecans

  1. Whoo hoo! Its pickling seosan! Definitely grab some pickling cucumbers while you can, home made pickles are amazing. Below is a refrigerator pickle that anyone can make provided you have a place to keep them chilled until you eat them up and a water bath process to make shelf-stable Bread and Butter Pickles for longer keeping. The spices can be found in the bulk section of your local Fred Meyer, PCC Natural Markets, or Whole Foods (many other grocers may sell them as well). Be careful with anything that contains turmeric its a rather bright yellow and can stain your towels and counter tops.Bread and Butter PicklesFrom American County Living, Canning and Preserving by Linda Ferrari (1991)4 quarts pickling cucumbers (about 6 lbs)4 large onions1/2 cup Kosher or pickling salt4 cups vinegar (I use apple cider, make sure you get a 5% acidity level)4 cups sugar1 Tbs celery seed2 tsp. turmeric2 Tbs. yellow mustard seed1 tsp. mixed pickling spicesSlice cucumbers and onions and alternately layer in a strainer, covering each layer with salt. Cover with ice and let drain for 3 hours. Add additional ice as needed. Drain and rinse thoroughly.Combine the vinegar, sugar, and spices in a large non-reactive pot and bring to a boil. Add the cucumbers and onions and boil again.Fill hot jars with cucumbers, onions, and brine, leaving a 1/2 inch headspace. Release air bubbles, wipe the rims of the jars, and seal. Process in a water bath canner for 10 minutes. Makes 7 to 8 pints.Refrigerator PicklesFrom The Gardeners’ Community Cookbook, compiled and edited by Victoria Wise (1999)2 cups distilled white vinegar (5% acidity)1 cup sugar1/4 cup Kosher or pickling salt10 to 12 medium cucumbers, scrubbed and sliced 1/8 inch thick (about 2 lbs)1/2 medium green bell pepper, seeded and sliced into 1/8 inch wide strips1 large white onion, thinly sliced2 to 4 cloves garlic, thinly sliced1 Tbs pickling spices2 Tbs dill seedWash and sterilize 2 quart jars and plastic screw top lids. In a large bowl, whisk together the vinegar, sugar, and salt until dissolved, set aside.Layer the cucumbers, peppers, onions, garlic, spices, and dill in the jars. Pour the vinegar mixture into the jars it will not cover the vegetables at first, but they will release liquid as they cure.Cap the jars tightly and put in the refrigerator for one week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed. Serve after one week or continue to store in the refrigerator for up to six months.Note: If you’re just starting out, beware that refrigerator pickles are a gateway drug. I started making these, and they were so easy and good! It gave me the courage to ask my grandmother how to make her famous pickled beets. It’s a treasured memory and family taste now that my grandmother has passed on. I now have a water bath canner and make pickles, jam, fruit, tomatoes, pasta sauce, etc. just like grandma did.

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