Dining In

Pumpkin Pies with Pizazz
by Nancy Finch, Food Columnist


Pumpkin Almond Pie

No doubt Thanksgiving and Christmas holidays will hold special poignancy for families this year. Those thousands of families who will gather without a loved one will find comfort in being together. And those of us who were not personally touched with loss will appreciate even more being together with our family members.

I don’t want to denigrate the great gravity of our national mood as we anticipate upcoming holidays by suggesting some “new” pie recipes, but I do want to say how meaningful being together has been for our family and I am sure for all Americans and others touched by our tragedy in September.

Likely, many will make efforts to join their relatives who may not have made the effort before.

So, our holidays this year should be special with each of us realizing how fragile life can be.

Now, on to the pies!


Sour Cream Orange Pumpkin Pie

Holiday tables just wouldn’t be complete without something pumpkin lurking somewhere. And, of course, this is generally in a pie. We’ve tried some recipes that will please those who will be just as happy if the traditional pumpkin is “lurking.” You’ll be eating pumpkin, but it plays a minor role in Pumpkin Almond Pie.

The pumpkin plays the starring role, however, in Sour Cream Orange Pumpkin Pie. The third, Pumpkin Mousse Ice Cream Pie, should win approval from any faction.

May the pumpkin lovers and non-lovers in your family have blessed and appreciative holiday gatherings in this year of so much sadness.

Sour cream orange pumpkin pie

Ingredients:

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1 unbaked 9-inch deep-dish pie shell (4-cup volume)

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2 eggs, lightly beaten

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13⁄4 cups (16-oz. can) solid-pack pumpkin

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14-oz. can sweetened condensed milk

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1 T pumpkin pie spice

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2 t grated orange zest

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1⁄4 t salt

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Sour Cream Orange Topping

Directions: Combine eggs, pumpkin, condensed milk, pumpkin pie spice, orange zest and salt in medium bowl. Mix well. Pour into prepared pie shell. Bake in preheated 425˚ oven for 15 minutes. Reduce temperature to 350˚, bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes on wire rack. Spread with Sour Cream Orange Topping, bake 8 more minutes. 

Sour Cream Orange Topping: Combine 11⁄4 cups sour cream, 3 T sugar, 4 t thawed frozen orange juice concentrate (or orange-flavored liqueur) and 1 t grated orange zest in small bowl.

Pumpkin Almond Pie

Ingredients:

Crust

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1 cup flour

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1⁄4 cup slivered almonds, toasted, finely chopped

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1⁄2 cup shortening

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2 to 3 T cold water

Pumpkin Layer

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1 egg, slightly beaten

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1 cup solid-pack pumpkin

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1⁄3 cup sugar

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1 t pumpkin pie spice

Almond Layer

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2⁄3 cup light corn syrup

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2 eggs, lightly beaten

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1⁄2 cup sugar

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3 T butter or margarine, melted

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1⁄2 t almond extract

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1 cup slivered almonds, toasted

Directions: 
For crust: Combine flour, chopped almonds in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, mixing until ball forms. On lightly floured surface, roll into 12-inch circle. Fit into 9-inch pie plate. Turn under edge and flute.

For pumpkin layer: Combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.

For almond layer: Combine corn syrup, eggs, butter and almond extract in same bowl. Stir in almonds. Spoon over pumpkin layer. Bake in 350˚ oven for 50 to 55 minutes or until filling is set.

Pumpkin Mousse Ice Cream Pie

Ingredients:

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11⁄4 cups crushed gingersnap cookies (about 28)

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1⁄3 cup butter, melted

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1⁄4 cup sugar

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2 cups (1 pint) vanilla ice cream

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1 cup solid-pack pumpkin

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3⁄4 cup sugar

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11⁄2 t pumpkin pie spice

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1 cup (8 oz.) whipping cream

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1⁄2 t vanilla

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Pumpkin Topping

Directions: Combine gingersnap cookies, butter and sugar in small bowl. Press onto bottom and sides of 9-inch pie plate. Bake in preheated 375˚ oven for 8 minutes. Cool. Soften ice cream. Spread over gingersnap crust. Freeze until firm. (About an hour works.) Combine pumpkin, sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla in small mixer bowl until stiff. Fold into pumpkin mixture. Spoon over ice cream. Freeze until firm. Serve with pumpkin topping. 

Pumpkin Topping: Combine 4 oz. caramel or butterscotch sauce, 1⁄4 cup pumpkin and 1⁄2 t pumpkin pie spice. Drizzle over pie.

 

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