Monday, November 12, 2007
Pumpkin Pie with Honey-Caramelized Walnuts
I've been traveling for the last week and a half, and on my flight home (yay JetBlue!) I watched 6 straight hours of the Food Network, all Thanksgiving-themed, which really got me in the mood for pumpkin pie. Our moist version combines traditional elements with cardamom and coconut milk, and the honey-caramelized walnuts add a delicious textural contrast. (The plan was to have them cover the top, but we ate a few while the pie was baking and...well, you can see how that ended).
Way Less Annoying Than Rachael Ray
1 9-inch pie crust (we had a spelt one in the freezer and used that, but if you have time to make your own, go crazy)
1 15-ounce can pumpkin
2 eggs, beaten
1/2 cup agave nectar
1/2 cup coconut milk
a pinch each of ground cloves, nutmeg and allspice
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon cinnamon
3 tablespoons honey mixed with 2 teaspoons water
1 tablespoon butter or Earth Balance
1/2 cup walnuts, chopped roughly
And Almost As Hot As Giada DeLaurentiis
Preheat oven to 375. In a large bowl, stir together pumpkin, eggs, agave, coconut milk, salt and spices. Pour into the crust and bake for 10 minutes, then turn the oven down to 350. Once the pie has been in for 50 minutes total, start the caramel!
To make caramel, microwave the honey-water mixture in one-minute increments, stopping between increments to check if it's the right consistency yet. To check the consistency, drop a little of the mixture into a glass of cold water--when it forms a soft ball, it's caramel. (This usually takes around five minutes in the microwave.) Add the butter, stir quickly and add to walnuts, stirring to coat.
Sprinkle caramelized walnuts on top of the pie and bake for 10-15 more minutes, until the pie center stays firm when you gently jiggle the pan from side to side. (Total cooking time - about 1 hour 10 minutes) Allow the pie to cool to room temperature, which will give it time to firm up. Eat alone or with your creamy frozen treat of choice.