In this time of a worldwide pandemic, we have been advised to stay inside during Halloween and refrain from trick-or-treating. However, there is no reason we cannot snuggle up with a favorite blanket and watch a scary movie or two to celebrate spooky season. Along with horror classics, the Halloween film series and Nightmare on Elm Street, we can snack on a slice of pumpkin pie as well. Here are three pumpkin pie recipes that stray from the traditional.
Butternut Pumpkin Pie
Ingredients: (for butternut custard)
1 medium butternut squash (24 oz.)
Quick condensed milk (19 oz.)
½ cup light brown sugar
1 tbsp vanilla extract
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp grated nutmeg
¼ tsp kosher salt
⅛ tsp ground cloves
2 tbsp unsalted butter, melted
3 large eggs
1 fully baked pie crust
2 cups Whipped Cream
1 cup crushed toffee bits (optional)
#1: Prepare squash purée: Preheat oven to 400°. Split squash lengthways, scoop out seeds, and place side down on a foil-lined baking sheet. Roast until tender, roughly 45 minutes. When squash cools, use a spoon to scrap out pulp. Process in a food processor until smooth, and measure out 14 ounces.
#2: Preheat oven to 375°F.
#3: In a medium bowl, whisk/ mix the squash purée, condensed milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour the mixture into the baked crust, place on a baking sheet.
#4: Bake until the custard has puffed into a soft dome, roughly 25 minutes.
#5: Lower oven temperature to 350°F and keep baking until custard is firm around the edges, about 25 minutes more.
#6: Let cool at room temperature. Cut in slices, serve with whipped cream and an option of crushes toffee.
Vegan Pumpkin Pie
Ingredients: (for crust)
(There is a option to purchase a vegan pie crust)
1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour
¼ tsp salt
6 tbsp cold vegan butter
4-6 tbsp ice cold water
2 ¾ cups pumpkin purée
¼ cup maple syrup
¼ cup brown sugar
⅓ cup unsweetened plain almond milk
1 tbsp olive oil
2 ½ tbsp cornstarch or arrowroot powder
1 ¾ tsp pumpkin pie spice (or a mix or ginger, cinnamon, nutmeg, and cloves)
¼ tsp sea salt
Steps: (steps 1-3 are for homemade crust)
#1: To prepare the crust, add gluten-free flour and salt to a mixing bowl and mix to combine. Work in cold butter with a fork. Do not overwork the mixture.
#2: Add ice cold water a bit at a time and use a wooden spoon to stir. Only add as much water needed to help dough come together.
#3: Once dough is formed, transfer to a piece of plastic wrap and work with your hands to create a disk. Wrap firmly and refrigerate for a minimum of 30 minutes. Warm up some before using.
#4: Preheat the oven to 350°F and prepare pie filling.
#5: Add all filling ingredients to a blender and blend until smooth. Taste and adjust seasonings if needed.
#6: Unwrap crust disk and place between two sheets of wax paper. Use a rolling pin to shape crust to fit your chosen pie pan.
#7: Transfer crust to pie dish then use finger to adjust crust if needed.
#8: Pour filling into pie crust and bake for 58-65 minutes. Crust should be golden brown and filling a little jiggly.
#9: Remove pie from oven and let it cool before serving with optional toppings.
Chocolate- Swirled Pumpkin Pie
4 large eggs
¾ cup sugar
1 tbsp cornstarch
2 tsp cinnamon
¼ tsp cloves
“Pinch” of salt
15 oz. can pumpkin purée
All-butter pie dough
½ cup heavy cream
3 oz. bittersweet chocolate, melted and cooled slightly
#1: Preheat oven to 350°F. On a floured surface, roll dough to fit pie pan, insert in pan, and trim to liking. Refrigerate pie shell for 10 minutes.
#2: Line the pie shell with foil and fill with dried beans. Bake in the center of oven for about 25 minutes. Remove foil and beans and bake until the crust is golden brown, roughly 10 minutes longer.
#3: In a bowl, mix eggs, sugar, cornstarch cinnamon, cloves, and salt until smooth. Then blend in pumpkin purée and cream.
#4: Transfer 1 cup of the filling to a bowl and stir in melted chocolate.
#5: Pour in pumpkin filling, then scoop chocolate filling on top and swirl in with a butter knife.
#6: Bake pie for 45 minutes until custard is set. Let pie cool before serving.