Wednesday, January 12, 2011
Pumpkin Pie with Oatmeal Walnut Crust
Above is a photo of the most delicious pumpkin pie that has ever been created. It didn't get photographed after it was baked because it didn't stick around very long.
It started with a motorcycle ride to St. Paul. Adam bought one this summer and they freak me out, but I agreed to hop on the back to get some tacos. On the way home, I convinced him to take me to Birchwood Cafe for dessert and I had their Sweet Potato pie with Oatmeal Walnut crust.
Oh. My. God.
The crust was out of this world amazing. When Thanksgiving rolled around (yes, I am super late with this post), I knew I had to recreate it. For the insides, I decided to try out a recipe from 101 Cookbooks that used coconut milk and hazelnut paste (if the coconut milk freaks you out, don't worry, you can't taste it in the end result). I even skipped the can stuff and made puree from a pumpkin Alex and I got from our CSA. I had enough to make one pie and 4 tiny ramekin sized pies. I brought the big pie to Adam's family, where we ate Thanksgiving dinner, and the tiny ones to my family who I saw the next day. It got rave reviews all around, especially this crust. Really. Try this crust. I think it would be great with fruit pies too.
It's also worth mentioning that while this pie was in the oven, a giant squirrel fell into our chimney and proceeded to make the most terrible noises I have ever heard for over 2 hours until someone from Wildlife Rescue came and got him out. Just another reason to hate squirrels.
Oatmeal Walnut Crust
Adapted from here
3/4 cup flour (I used whole wheat pastry)
3/4 cup rolled or quick oats
1/4 tsp baking soda
3/4 cup brown sugar
1/2 cup butter, softened
1/2 cup walnut pieces
Combine flour, oats, baking soda, and brown sugar (I used a food processor). Add the butter and pulse until combined. Stir the the walnuts pieces and press into the pie pan.
Makes enough for one pie.
Pumpkin Pie with Coconut Milk
Adapted from 101 Cookbooks
1.5 cups toasted hazelnuts (Put hazelnuts into 350 degree oven for 10-15 minutes)
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 tablespoon cornstarch
1 1/2 cups of roasted pumpkin puree or canned pumpkin
1 teaspoon vanilla extract
1 cup coconut milk
Preheat the oven to 350 degrees.
Pulse the hazelnuts in a food processor until they become a paste. Spread over the bottom of the pie crust.
In a large bowl, combine the brown sugar, pumpkin pie spice, salt, and cornstarch. Follow with the pumpkin and vanilla. Finally, add the eggs and coconut milk.
Pour into the pie crust and bake for 45-55 minutes, or until the filling sets and only barely jiggles in the middle. Allow to cool completely before serving.