By the time most of us finish Thanksgiving dinner, we’re too stuffed to even think of dessert. This year, make the calories count with a perfect pumpkin pie. (Think of it as a vegetable serving.)
Many people say they don’t really like pumpkin pie, but this recipe’s mild flavor and creamy texture might just convert them. The key is to use a light touch with the spices — too much spice makes pumpkin pie bitter.
A note on pumpkin: After trying both canned and fresh, I prefer canned. It’s easier, to be sure. But I think it tastes better and has a smoother texture, too. If you want to perform your own taste test, bake an 8-inch pie pumpkin at 350 degrees for about 45 minutes, or until you can easily cut through it. Cool and puree. You should have about 3 cups pumpkin, which is about right for a two-pie recipe.
As for the crust, if you use part whole-wheat pastry flour, you can feel better about the amount of fat in the recipe. I like the heartiness of the whole wheat, especially with this filling.
Butter and shortening combined make for optimum flavor, flakiness and tenderness. Crisco is now trans-fat-free. Or you can use the natural shortenings by Earth Balance and Spectrum Naturals.
The pan matters, too: Use a glass pie plate for maximum browning on the bottom crust and even heat through the filling. If you use 9-inch plates, you’ll have some dough and filling left over for a tiny pie or crust “crispas” and a small dish of pumpkin pudding.
As for the “optional” whipped cream, just go for it. You had an extra vegetable serving.
Kristen Browning-Blas: 303-954-1440 or kbrowning@denverpost.com
