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
3 eggs
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.

Thanksgiving Muffins

When most people think of Thanksgiving, they think of turkey, stuffing, sweet potatoes, and cranberries.

I think of spinach...and oranges.

More specifically, my mom's Spinach and Orange Muffins, also known as Thanksgiving Muffins. I spent many of my childhood years as The World's Pickiest Eater and ate countless Thanksgiving dinners consisting of only these muffins and a slice of pumpkin pie.

"They sounded terrible, I have no idea why I ever made them," says my mother when asked how this tradition started, "but they turned out to be delicious. I made everyone try them before I said what was in them." Which is pretty much what I always have to do, as the words spinach, orange, and muffin in one sentence tend to elicit the words "ew" and "gross" from most people. But trust me. They are delicious.

This year was my first Thanksgiving away from my family, and the first time I made these muffins myself. I don't usually stray from what is written in a recipe (it frightens me, especially when the stakes are a muffinless Thanksgiving) but I made a few substitutions and they turned out perfectly. I put the recipe below with my alterations in parentheses. Give them a try, they are a perfect savory winter treat.

Thanksgiving Muffins (Spinach Orange Muffins)

3 cups fresh spinach, stems removed

1 medium orange, seedless and halved

4 large eggs

1 and 1/3 c vegetable oil (I used walnut oil, which is better for you, but expensive, so I wouldn't substitute it all the time)

2 and 1/4 cup granulated sugar (I used 1 cup sugar .75 cups raw blue agave nectar)

1 cup chopped pecans

4 cups all-purpose flour (I used whole wheat pastry flour)

1 and 1/4 tsp salt (I used sea salt)

1 and 1/4 tsp baking soda

3/4 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp baking powder

Preheat the oven to 350 degrees. Grease a muffin pan, even if it is nonstick.

Wash the spinach and drain well. Cut into 1/4 inch ribbons.

Cut the orange in half and grind in a food processor, one half at a time.

Beat eggs in a large mixing bowl. Then add the sugar and oil and mix well. Stir in the spinach, orange, and pecans.

Sift together dry ingredients, then add to the liquid ingredients until just moistened. Do not over mix. Spoon into muffin pan and bake on the middle rack of the oven for 15-20 minutes and turn the pan halfway through. When done, a toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes, then on wire racks. They are best served warm, so if you make them ahead of time, warm them in the oven or microwave before serving.

Makes 2 and 1/2 dozen muffins.