Tag Archives: Chocolate

Gilded Lilies, Volume II

A couple years ago, I posted my pumpkin pie recipes. Every year I tweak them ever so slightly in the quest for the perfect recipe. Plus, I like to play around with variations. Unlike George Lucas, my revisions tend to involve removing or reducing ingredients.

I’m now prepared to declare my “standard” pumpkin pie recipe finished. I’ll always continue to fine-tune it depending on the pumpkin itself, but that’s half the fun of using fresh pumpkin. Anyway, here’s my finished recipe:

Pumpkin Pie

800 grams fresh roasted pumpkin
1 12-oz. can evaporated milk
2 eggs
1/2 cup sugar
2 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp cloves
20 grams peeled fresh ginger

Combine all ingredients except ginger in a large bowl and mix well. Run the ginger through a garlic press, into the pie batter. (Whatever makes it through the press goes in, but the stringy bits left inside the press should be discarded. Squeeze hard, you want all that juice.) Stir a little more to distribute the ginger. Pour into uncooked pie crust and bake at 425° for 15 minutes. Reduce temperature to 325° and bake until a knife inserted in the center comes out clean, approximately 40 minutes. Cool for at least 30 minutes before serving. Serve with whipped cream. Makes 1 10″ pie (or a fairly deep 9″).

Here’s one of my favorite variations:

Espresso Pumpkin Pie

800 grams fresh roasted pumpkin
1 12-oz. can evaporated milk
2 eggs
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1 Tbsp finely ground espresso beans
1/2 tsp black pepper (freshly ground if possible)

Combine all ingredients in a large bowl and mix well. Pour into uncooked pie crust and bake at 425° for 15 minutes. Reduce temperature to 325° and bake until a knife inserted in the center comes out clean, approximately 40 minutes. Cool for at least 30 minutes before serving. Serve with whipped cream and a drizzle of chocolate syrup (the darker, the better). Makes 1 10″ pie (or a fairly deep 9″).

Here’s my latest variation. It definitely needs some work, but it’s very promising. Part of the problem is that most chocolate chips are too sweet for this flavor. The other part is that the gritty, raw mouth feel of Mexican chocolate is sadly absent. I’m also thinking that a Kahlua whipped cream would be a nice addition.

Mexican Chocolate Chip Pumpkin Pie

800 grams fresh roasted pumpkin
1 12-oz. can evaporated milk
2 eggs
1 Tbsp ground cinnamon
1 tsp almond extract
1/4 tsp cayenne
100 grams chocolate chips

Combine all ingredients in a large bowl except chocolate chips and mix well. Fold chocolate chips into the batter. Pour into uncooked pie crust and bake at 425° for 15 minutes. Reduce temperature to 325° and bake until a knife inserted in the center comes out clean, approximately 40 minutes. Cool for at least 30 minutes before serving. Serve with whipped cream. Makes 1 10″ pie (or a fairly deep 9″).

General Pumpkin pie tips:

  • The easiest way to make the pie batter is in a blender. It’s easy to mix and easy to pour. It’s also easy to overdo it, and make a really light, fluffy pie batter, which tends to crack more while baking. One way to avoid this is to add the eggs last and blend it just enough to combine them with the batter.
  • Slide the oven rack out and place the empty pie crust on the rack before you fill it. That way, you can avoid trying to lower a really full pie into the oven.
  • A vegetable peeler works great on fresh ginger.
  • It’s really hard to overbake a pumpkin pie, so if you’re not sure, go a few minutes longer. Or, when you’re pretty sure the pie is done, just turn the oven off but leave the pie inside. It’ll continue to bake a little, and it will cool more slowly, which will help minimize cracking.
  • If you want to make multiple pies at the same time, I’d suggest making the ginger first, then the espresso, then the Mexican chocolate. You can skip washing the bowl in between.