Baking mistakes can yield happy results. The problem is re-creating the mistake, especially if you weren’t there.
This is Donna Yamamoto’s dilemma. She prefers a pumpkin pie that is “not thick, heavy or too spicy … more like custard and creamy.” Her mother-in-law actually came up with the right formula by accident, when she made a mistake with the basic Libby’s Famous Pumpkin Pie recipe (the one that comes on the label of Libby’s canned pumpkin).
The filling was ideal, Yamamoto says, but her mother-in-law can’t remember what she did wrong (or right, in this case).
I suggested a pumpkin chiffon pie; she countered with a layered pumpkin and custard pie. So I tried both and am now awash in pumpkin pies, a little too early for Thanksgiving.
The layered pie can be tricky. The pumpkin layer is partially baked, then the custard is poured on top and the pie goes back in the oven. If timing and technique are not quite right, the two fillings will bleed together. I thought of making the custard on the stovetop and pouring it over a finished pumpkin pie, but that yields a custard that’s soft like a pudding, not glossy like a pie.
So I decided to give in to fate and swirl the two fillings together, creating a marbled effect. It was quite pretty.
Pie No. 2 has a light filling, more like a mousse, created by using less pumpkin and adding beaten egg whites.
If you’re looking for something different for Thanksgiving dessert, here are two suggestions. Both recipes are based on the Libby’s tried-and-true formula (thanks, Libby). The custard is based on the recipe in “Joy of Cooking” (thanks, Joy).
One note: Yamamoto said she doesn’t want her pie “too spicy.” Some people find the taste of cloves to be overpowering, yet this spice is typical in pumpkin pie recipes. Leave it out if you like and let your pie taste more of cinnamon. Also, chilling the pie will mellow the spice flavors.
PUMPKIN-CUSTARD SWIRL PIE
2 large eggs
3/4 cup sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger or nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon salt
1 (12-ounce) can evaporated milk
2 unbaked 9-inch deep-dish pie crusts
>> Custard:
1 can evaporated milk
3 large eggs
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 425 degrees. Whisk eggs and sugar together; add pumpkin, spices and salt, whisking until combined.
Gradually stir in evaporated milk. Pour into pie shells, filling each 3/4 full. Bake 15 minutes.
Meanwhile, make custard: Heat milk in saucepan until just steaming (do not boil) or microwave on high
1 minute.
Whisk together eggs, sugar and salt. Gradually whisk in the warm milk until sugar dissolves. Stir in vanilla.
Carefully remove pies from oven; reduce heat to 350 degrees. Slowly pour custard over each pie. Slowly draw spatula through filling in a zigzag pattern to swirl custard into the pumpkin.
Bake about 40 minutes more, until a knife inserted near center comes out clean. Cool, then refrigerate.
Note: If you fill up your pies and have extra pumpkin or custard filling, pour it into custard dishes and bake along with the pies.
Nutritional analysis unavailable.
PUMPKIN MOUSSE PIE
3 large egg yolks
1/2 cup sugar
1 cup canned pure pumpkin (not pumpkin pie mix)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger or nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon salt
2 tablespoons flour
1 can evaporated milk
2 unbaked 9-inch pie crusts (not deep-dish)
>> Meringue:
3 large egg whites
1/4 cup sugar
Preheat oven to 350 degrees. Whisk egg yolks and sugar together; add pumpkin, spices, salt and flour, whisking until combined.
Gradually stir in evaporated milk.
To make meringue: Make sure there are no traces of yolk in egg whites, and that beaters and bowl are dry and cool. Beat egg whites until foamy, then add sugar and beat until soft peaks form. Fold into pumpkin mixture and stir until batter has no white streaks. Pour into pie shells. Bake 25 to 30 minutes, until center is set. Cool, then refrigerate.
Nutritional analysis unavailable.
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Email bshimabukuro@staradvertiser.com.
