A Pumpkin Pie recipe – one of the many J

 

What’s following has been greatly inspired by the wise counsel and culinary talent of Mrs

Monika Krupski, a great wine, cooking and hospitality professional as well as a fine specialist about American culture and American and world cooking.

Thanks so much to her. 

The spice mix is the focal point there and is better homemade, as to best suit one’s tastes. Cloves, Nutmeg and Mace, Ceylon Cinnamon take part in this spicy festival. A hint of hot Chili Pepper has been suggested to provide style and surprise!

 

 

Ingredients

For 2 pies, 6 persons each

2 pie crusts, 420grs each, readymade or homemade (better!)

Red kuri squash, 2 kgs

Butternut squash, 1 kg

6 whole eggs and 4 egg yolks

150g whole sugar Rapadura

Spices: Mace, Nutmeg powder, Ceylon Cinnamon powder, some finely crushed cloves, a touch of hot Chili Pepper.

Salt

 

Utensils

2 big salad bowls and a few smaller bowls

1 electric whisk/mixer

2 big cooking dishes, to go in the oven

2 round pie plates, diam. 23 à 28 cm

1 table spoon, 1 tea spoon

A scale

Baking paper

A chopping board and some fine sharpened knives

 

 

Making-of

Separate 4 of the eggs and put the yolks aside.

Blind bake your 2 pie crusts for 10 mn, 190°C (convection oven) or 200°C (classical oven).

Take out and slather the bottoms the with egg yolk. Put back in the oven for 5 min and put aside.

Quarter the squashes, remove the seeds and put them to roast in the oven at 160°C (convection oven) or 170°C (classical oven) till the squash flesh is totally tender.

Take out he oven and let cool down till almost cold: concentrates the aromas, lets all excess humidity go away… and much more finger-friendly!

Use table and tea spoons to remove the squash flesh from the skin and put it all in a big bowl. You shall have around 1.5 kgs left. Mix with the blender to obtain a very smooth filling.

 

In the second big bowl, swiftly mix sugar, all the whole eggs and what’s left of the yolks with the electric whisk. When it foams, add the squash filling and blend finely.

Add your spice blend gradually. Taste regularly to be sure that you will measure out to your taste.

Add 15 cl of Châteauneuf du Pape blanc Génération Marie-Léoncie 2018.

 

Correct seasoning with some salt if necessary

When the filling is smooth, pour it in the pie crusts and let it bake for 45 mn at 170°C (convection oven) or 180°C (classical oven)

Take out and let it cool down long enough before removing from the pan: your pie could break.

 

Pair it with a glass of Châteauneuf du Pape blanc Génération Marie-Léoncie 2018.

Bon appétit !

 

 

Wine and Food pairing: Pumpkin Pie and Châteauneuf-du-Pape Génération Marie-Léoncie 2018

 

Wine: honey, yellow and exotic fruits notes, sweet spices. Round and creamy palate, broad on the fruits, spices and honey.  Long persistence on the honey and spice notes as well as the creaminess and the structure given by the barrel fermenting and aging. Freshness concludes with elegance.

 

Dish: musky and sweet roundness from the meltingly soft squash structured by the spices, lifted sustained I mouth as does the freshness for the wine. A bunch of comforting and round aromas, honeyed, spicy and wrapped up in sweetness.

 

Pairing: the wine balances the dish towards freshness and liveliness when the dish highlights all the fine nuances of this very complex wine.