Auburn Meadow Farm

A modern heritage foodstead

mile high pumpkinsnap pie: a showstopping dessert with attitude and altitude

Confident, mature, beautiful and flashy. This pie has definitely got some attitude. And some altitude too.

Earlier I shared a recipe for Rustic Apple-Pumpkin pie which I really, really loved.  That pie is comforting and a little more humble and unassuming.  Not like this one.  This pie is J-Lo all the way.

Rich, dense, not-too-sugared-up custard is a rare treat. Have I told you how much I love home-made puddings and custards? Tuck it into a pie between a crispy, spicy, gingersnap crust and a fluffy crown of meringue and it’s a showstopping dessert.

This recipe is inspired by the Mile-High Pumpkin Pie recipe from Jeff Crump and Bettina Schormann’s  lovely Earth to Table cookbook.  Their version is for a no-bake style of pie using gelatin.

Their reason for choosing the no-bake gelatin route is that they don’t like the way baked custard pie fillings tend to cook down or deflate, which is true.  But I don’t care.

My love for that dense rich layer of custard is greater than my love for an admittedly larger layer of gelatin style filling.  And, I have gelatin issues in general so I tend to avoid it.

So, I switched the recipe back to its custard roots and added a gingersnap cookie crust. It’s rich and beautiful in all the best autumn-y ways.

Here’s the printable recipe. 

One other thing – it’s a two-fer!  Since this is a recipe I cobbled together from here, there and everywhere, there is about twice as much custard as you will be able to fit into a 9-inch piecrust.

But, this is good stuff. More rich than sweet, instead of halving the recipe, I appreciate the extra custard.

The remainder can be gently cooked in a double boiler, whisking often until it thickens into a beautiful custard/pudding. Serve drizzled with a bit of chocolate sauce & topped with homemade whipped cream and YUM!

I’ve also frozen the cooked custard for later use, and while it does suffer a bit in texture, it’s still very good.

Okay friends, it’s crunch time. What pumpkin-y dish are you planning for your holiday table this year?

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9 comments on “mile high pumpkinsnap pie: a showstopping dessert with attitude and altitude

  1. Just another day on the farm
    November 16, 2012

    Reblogged this on Just another Day on the Farm and commented:
    Wow, when something like this pops up on my daily feed, I just have to share, this mile high pumpkinsnap pie looks delightful, I can’t wait to give it a try!

  2. Anne @GtSlamseysFarm
    November 16, 2012

    Wow!

  3. Nourishing Words
    November 16, 2012

    Oh, my. You’re outdoing yourself, again. I was figuring I could be at your house in about ten hours….’til I got to that last photo of the empty plate. No trip necessary. Here at home I might be making a pumpkin nut bread. We’ll see.
    Eleanor

    • Auburn Meadow Farm
      November 16, 2012

      You can show up on my doorstep anytime Eleanor.

      If you can drive ten hours, I can bake another pie…

  4. Tammy
    November 19, 2012

    Love the idea of the gingersnap crust.

    • Auburn Meadow Farm
      November 20, 2012

      It’s good. If you don’t like the meringue, Saveur has a good recipe for regular (home made of course) pumpkin pie with a gingersnap crust.

  5. Pingback: lard have mercy: wonderous fried pies | Auburn Meadow Farm

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