Yesterday I finally baked the squash (poke a few small holes into the top to let steam escape and bake whole on baking sheet at 375 degrees for 1 hour - for an 8-lb squash) and got all the flesh removed and pureed properly. I had a little tiny 1/2 cup left yesterday, so I made some Pumpkin Tapioca Pudding, which was just delicious.
Makes 4 servings
2 cups milk (or ½ milk, ½ cream)
½ cup sugar
3 tablespoons instant tapioca
½ cup pumpkin puree
½ teaspoon ground cassia cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice
In a saucepan combine the milk, sugar and tapioca and allow to stand for 5 minutes. Add in the rest of the ingredients and bring the mixture to a boil. Reduce heat and continue to cook, stirring, for about 6 minutes until tapioca is cooked and thickened.
To prevent a skin forming over the pudding, either place a piece of plastic wrap directly covering the surface of the hot pudding, or just stir the pudding every 2 to 3 minutes as it cools. Serve with whipped cream and a sprinkle of nutmeg.
Today I made a pie. I was trying out a new recipe I made up. I wanted to make a 10-inch pie, so I wanted to have enough filling. I actually ended up using a 9 1/2 inch pie plate, though it is exceptionally deep, so I believe it would be the same filling amount as for a 10-inch plate. I figure it is better to have a large pie and make less of them. Here is what I did:
|Chris' "Pumpkin" Pie|
Chris' Pumpkin Pie
1 single-crust 10-inch unbaked pie shell
2 cups pumpkin or squash puree
2 cups whipping cream (can substitute evaporated milk)
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cassia cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 eggs, slightly beaten
2 tablespoons Brandy, optional
Directions: Preheat oven to 350 degrees (325 if using convection). With a whisk, hand held mixer or stand mixer, mix together all the ingredients until combined. Pour into prepared pie shell and bake for about 1 hour and 5 minutes, or until a knife inserted halfway between center and edge comes out clean.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, on Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.