Pumpkin Pie w/ Strudel Topping

I have been working so hard over the past couple of years to make the ultimate pumpkin pie. I have failed so many times, but you don't learn anything if you don't mess up. I use the classic Libby's Famous Pumpkin Pie recipe straight off the can, but I think I have finally found a technique that isn't hard to do and keeps the crust nice and crispy without burning. Also found a marvelous variation to the average pumpkin pie by adding a strudel topping to it.

Ingredients:

2 eggs, lightly beaten

1 can solid packed pumpkin (425g/2 cups)

6 oz granulated sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 cup evaporated milk

Method:

Preheat oven to 425F/220C.

Roll out pastry to line a 9-inch, deep pie plate. (Fold in quarters and lay in pie plate, then unfold. Trim to size.

Create a fun edge by squeezing the edge with your finger and thumb or pressing with a fork.

Using a fork, poke the bottom of the crust several times.

Next cover the crust with plastic wrap and put it in the freezer for 15 minutes.

Bake the crust blind at 425 F for 10 minutes. Take crust out. Reduce heat to 350 F/180 C.

Combine filling ingredients together.

Before pouring mixture in pastry case, set the pie plate on a moderate sized piece of aluminum foil. Fold the edges up lightly around the top edge of the crust to protect it.

Pour in pie mixture into pastry case and carefully put it in the oven. It is best to pull out the oven tray and carefully place the foil wrapped pie plate down on the rack with both hands keeping it level and steady.

Bake for 40-50 minutes or until a knife inserted near the center comes out clean. Allow to cool.

Strudel Topping Variation:

Streusel Ingredients:
½ cup packed brown sugar
½ cup unsifted flour
¼ cup margarine
¼ cup nuts (optional)

While pie is cooking, combine brown sugar and flour in small bowl. Cut margarine in until crumbly. Stir in nuts. After the 30 minutes of baking, sprinkle streusel on top of pie. Bake for another 10-15 minutes or until knife inserted from edge comes out clean. Let cool. Serve with whipped cream or plain.

Pumpkin Pie Tartlets

I was getting to help demonstrate products at my Thanksgiving themed Pampered Chef party and I wanted to share a real taste of Thanksgiving with some of my British friends. We didn't have the time to make a full blown pumpkin pie, so I found and modified this recipe that I found online by Jordan Reimer. Of course they are not the conventional pumpkin pie but it's pretty darn close. I would say you could use a short crust pastry as well to have it taste a bit more like a real pie crust, but who am I to deny anyone puff pastry. Also the maple flavored whipped cream on top is just fab!

Ingredients:

2 sheets of puff pastry

Pie Filling:
1 can pumpkin (1 3/4 cup pumpkin puree)
1 1/2 cup half and half
2 eggs
1 Tbsp vanilla
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp cinnamon
3/4 cup packed brown sugar

Method:

Preheat oven to 375 F. Grease a 24-ct mini muffin pan.

Slightly thaw your sheet of puff pastry. Roll it out just a little bit.

Use round cutter (approx 2 " in diameter) to make circles. (Dip the end in flour to help keep it from sticking)

Lay the circles over each opening. Dip tart shaper in flour then press down on pastry to create a pie casing.

Whisk together pie filling ingredients and pour mixture into tart shells.

Bake for 20 minutes. Makes 48 mini pumpkin pies.

Maple Whipped Cream

1 cups whipping cream
2 Tbsp cup maple syrup

Whisk whipping cream until almost stiff. Add in maple syrup and continue to whisk until firm peaks form.

Top pies with whipped cream (I used the Pampered Chef Easy Accent Decorator).