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)

THE FILLING

( 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.

 

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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!

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