A classic Thanksgiving dinner is only complete with the classic finish … with a twist. The first recipe is for an aromatic pumpkin pie sweetened with maple syrup. The second pumpkin pie twist adds dark chocolate and the third is a coconut custard pie accented with orange.
MAPLE PUMPKIN PIE WITH CINNAMON-MAPLE WHIPPED CREAM
1 9-inch prepared deep-dish pie crust
1 15-ounce can pumpkin puree
1 cup grade B maple syrup
1 cup heavy cream
4 eggs
1 teaspoon cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon nutmeg
Pinch salt
For the whipped cream:
1 cup heavy cream
1 teaspoon cinnamon
1/4 cup maple sugar
Heat the oven to 350 degrees. Place the pie crust on a baking sheet. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
Midnight Pumpkin Pie
1 cup heavy cream
6 ounces semi-sweet chocolate bits
15-ounce can pumpkin puree
1/2 cup packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 prepared (raw) deep-dish pie crust
Heat the oven to 350 degrees. In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth. In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined. If it isn’t already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 55 to 65 minutes, or until the center is set and no longer jiggles. Makes about eight servings.
ORANGE COCONUT CUSTARD PIE
1 prepared raw pie crust
3 large egg yolks
1 tablespoon all-purpose flour
1/2 cup sugar
Pinch of salt
Zest of 1/2 orange
1 1/2 teaspoon vanilla extract
1/4 cup fresh orange juice
1 cup heavy cream
1 cup sweetened flaked coconut
Whipped cream (optional)
Toasted flaked sweetened coconut, to garnish
Heat the oven to 400 degrees. Arrange the crust in an 8- or 9-inch pie pan, folding and crimping the edges as needed. Place a sheet of parchment paper over the crust, then set enough beans or pie weights in the center to weigh down the bottom of the crust. Bake for 15 to 18 minutes, or until the crust is set and lightly browned. Remove the crust from the oven and set aside to cool to room temperature. Reduce the oven temperature to 350 degrees.
In a medium bowl, mix together the egg yolks, flour, sugar, salt, orange zest, vanilla, orange juice, heavy cream and coconut. Mix until slightly frothy on the top, then pour into the cooled pie shell.
Place the pie in the center of the oven and bake until set, about 45 to 55 minutes. Set the pie aside to cool completely, then top with whipped cream and toasted coconut. Makes about eight servings.