The smell of this pumpkin pie did just that. While the aroma of the subtle spices danced in the air of my kitchen, I allowed myself the luxury of moment’s undisturbed reminiscence; in particular to remember my aunt and uncle, who welcomed me into their Colorado home, loved me and spoiled me rotten. I also remembered the Cinnabons and Starbucks Café Mocha’s and Einstein’s Brothers blueberry bagels ordered with honey butter smear. Sigh. As long as I can smell and eat and truly love food, I will always be able to revisit moments of sheer bliss by simply closing my eyes.
Now you should know that those same lovely folk mentioned above were also the ones who made me pack the top of the pumpkin pie with tiny white marshmallows before popping it in the oven. It was just glorious in that completely bizarre, I most certainly have never done this before kind of way.
As you will notice I did not add marshmallows to this pumpkin pie mostly because it formed part of my submission for challenge 6 in the Freshly Blogged competition, and marshmallows were not allowed. White chocolate however was, and so I made a white chocolate cream to accompany it instead. It’s equally decadent I assure you.
To sum up, I survived another fall of the cleaver today. I am now part of the remaining 24 bloggers who get to live it up in the kitchen and cook another week. If you like the look of my pumpkin pie, please click on over to my recipe on the Freshly Blogged site. There you will find my pie showing itself off alongside part two of the challenge, old school chicken livers on toast. (You can read all the rules for this challenge here).
If you feel so inclined please do show it the ‘you-get-my-vote’ kind of loving.
What you need
125 g butter, softened
90 g icing sugar
280 g cake flour
2 cups pumpkin puree
¼ tsp. Robertsons cayenne pepper
½ tsp. Robertsons cinnamon
½ cup brown sugar
¼ cup maple syrup
White chocolate cream
80 g white chocolate, broken into pieces
½ cup cream, softly whipped
What you do
- To make the pastry, place the butter, icing sugar and egg in the bowl of a mixer.
- Beat with the k-beater attachment until light.
- Add the flour and continue to mix until the mixture comes together as a dough.
- Form the dough into a disk and wrap.
- Refrigerate for at least half an hour.
- Roll the pastry out to and line your pie dish, neaten off the edges.
- Refrigerate for half an hour.
- Make the filling by placing all the ingredients together in a bowl and whisking well until smooth and evenly mixed.
- Pour the filling into the unbaked pastry shell.
- Bake in a preheated oven at 180˚C for about 30 - 40 minutes until the pastry is golden and the filling set.
- Make the whipped cream by melting the chocolate in the microwave ten seconds at a time until smooth and even.
- Allow to cool a little.
- Stir a little of the cream into the chocolate to loosen it and then fold the chocolate into the remaining cream.
- Serve the cooled pumpkin pie with the chocolate cream.
The Boland is so cold today, keep warm!
Disclaimer: This is a sponsored competition. The brand and quantity of ingredients used are stipulated by the organizers and I receive Pick and Pay Smart Shopper Points each week with which to purchase the ingredients.