The Pumpkin Pie

My trip to Toronto  last week was quick, short and tasty. Not only was I introduced to a fabulous Spanish wine Novelum there  but a surprise magazine became my possession as well along the way.  Coveted was the description of the heavy Food and Drink magazine 2012 offered by LCBO wine store. I never found the Novelum but did go home with the heaviest magazine ever filled with recipes. People fight for it here in Canada I am told.  I had never heard of it. While taking the long 10 hour journey back to NY the next day I leaved through this 250 page salivating with each page I turned.

So here I share with you directly from Canada’s most wanted magazine.

Walnut Crust Pumpkin Tart with … Nutmeg Cream

I only added pears poached in white wine but or the rest it is unchanged.

CRUST: 1/2 cup (125 ml)chopped toasted walnuts

1 cup ( 250ml) ap flour

2 tbsp(30 ml) sugar

1/2 cup( 60ml)  cubed butter

1 egg white

Put the walnuts in the cuisinart, add flour, Add sugar, salt, butter and egg. Pulse till blended. Wrap and chill for 30 minutes.

Line a 9 inch tart pan with parchment paper. Roll out the dough and bake for about 8 minutes at 375 F  ( 190 C)


( optional) Peel 3 Bosc pears and poach for 10 minutes in 4 cups of white dry wine and 1 cup of sugar. Set aside.

Mix; 1/4 cup (60ml) brown sugar with 1/2 tsp ( 2g) cinnamon, 1/4 tsp nutmeg and 1/4 tsp ginger (1 g) . Pinch of salt, 2 eggs and 3/4 cup ( 150 ml)  canned pumpkin puree. 2/3 cup heavy cream . Whisk all together and pour into the half-baked tart shell.

Place poached pear slices  on top and of you are. Bake of at 350 F ( 180C)

For the cream you whip 1/3 cup heavy cream, add 1/3 cup of Greek yogurt. Sugar as you like, nutmeg, vanilla extract and serve it on the side.

Enjoy and may you be thankful for this wonderful recipe on Thanksgiving day.


This entry was posted in Dessert, General, Herbs & Spices and tagged , , , . Bookmark the permalink.

3 Responses to The Pumpkin Pie

  1. Dorrie says:

    Dear Anne-Marie, Sounds very interesting. I just got a lead on cheese pumpkins, if you’re interested. They are all the rage for pumpkin pies. Dorrie

    P.S. They turn up wherever one goes.

  2. Rachele says:

    Have two pumpkin pies in oven. BTW, can you make the crust for this gluten free? I like the walnuts in the crust but I’m wondering about substituting GF flour?

    • Annemarie says:

      I dare say it will work w gluten free products Rachele, Now as for cheese pumpkins Dori.. Now I must venture further and try the cheese pumpkin. Never heard of it so happy with the suggestion!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s