Fall is here with the new Pumpkin Éclair at Pomme Palais, inside the The New York Palace. Pastry chef David Carmichael is committed to only using fresh pumpkin purée, specifically the variety known as cheese pumpkin. He finds the flavor and color to be the richest of all the pumpkins. Equally as important is avoiding over-spicing the treat, completely masking the pumpkin flavor. Stop in for a bite!
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Selvarey’s White Rum (a three- and five-year blend aged in bourbon casks, with notes of oak, citrus, and custardy vanilla) is currently featured in a fall take on a traditional Piña Colada at Blue Plate Taco in Santa Monica. Their Pumpkin Pie Piña Colada includes Selvarey White, coconut milk, pineapple, pumpkin pie spice, and is topped with cinnamon whipped cream and a cinnamon stick.
This dessert recipe from Civilized Caveman Cooking is perfect for Thanksgiving and the autumn months. But be careful, this blogger warns, because you may not be able to make these fast enough to supply the masses. They're so delicious that your guests may devour them as you go.
I had always used canned pumpkin for pie, because it was what my mother and grandmother used. But I liked the idea of starting with a whole food rather than a can, and what if canned pumpkin turned out to be just as inferior as canned sweet potatoes and I just didn’t know better?
I baked two pies, identical except for the source of the pumpkin. Pie number one contained the flesh of a sugar pie pumpkin that I roasted for an hour, peeled, seeded, de-stringed, and forced through the food mill. Pie number two contained the flesh of a pumpkin that Libby’s had processed in a plant and I scooped out of the can.
The results: The canned pumpkin was (obviously) more convenient, and I did not have to wait for it to roast. It was also slightly more expensive — about $0.50 more than the whole pumpkin. But those were 50 cents well spent, because it made a superior pumpkin pie — the flavor was bigger, rounder, more pumpkin-y.
My advice: When you’re standing at the supermarket the day before Thanksgiving pondering your pumpkin options, grab the can and get in the checkout line before it grows any longer. You’re not being squeamish, you’re being sensible.
Make it or buy it? Make it. (But buy the can.)
Click here to see the homemade pie crust recipe.
I've got a bone to pick with your regular pie. Yes, they are quite tasty, but for me it takes a whole lot of taste to balance out the whole-lotta-calories.
This upside down pie is half the calories of your normal piece of pumpkin pie. By substituting a thin, whole wheat crumble instead of a fat-and-calorie-heavy crust, we are saving hundreds of calories here. Additionally, by using skim milk instead of heavy cream or half-and-half, we're saving hundreds more, and also seriously cutting the fat content.
Click here to see The 12 Days of Pumpkin Story plus more recipes.