Well, again I have taken way too long to post on my blog but fortunately I waited so long it is now in one of my favorite seasons for desserts! PIES! Pumpkin, Apple and Pecan being my favorite... at least at this time of the year.
I have lots of ideas for pumpkin sweets and conveniently pumpkin does savory very well also.
So now I have to decide which of these recipes you would most likely use and appreciate...hmmmm... I can give you my favorites. I always tell my students to cook or bake what they love to eat and this will ensure your guests will love it too... so heeding my own advice...
Personally I enjoy the flavors of the season but want to have lighter dessers since the meals we usually eat tend to be on the heavy and rich side. I decided that I will share with you my Pumpkin Souffle Roulade with Rum scented cream, Pumpkin Chiffon Pie with graham cracker crust, Apple cranberry gallette, and Maple-Bourbon Pecan Pie.
Some are light and airy while others rich and delicious but all are flavors of the season!
That ought to get your mouth watering :)
First I present my beautiful, light and easy:
This can be made a day ahead and left in the refrigerator until service. It has all the flavors of the holiday without the heaviness.
NEXT: Pumpkin Chiffon Pie
This was my Mom's favorite pie in the 50's and I now see it re-emerging from the past. If you have not tried it I suggest you do... what a surprise. So light and airy but still very traditional. No one will be disappointed with this slight change in tradition!
This pie is not baked but cooked on top of the stove. Gelatin is added so it is NOT a vegetarian pie but if you make it one day ahead and leave it in the fridge it will have a perfect consistency.
The cream can be flavored with cinnamon or nutmeg or just lovely vanilla. Your choice!
Graham Cracker Nut Crust
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon and
1/2 cup melted butter
- Place all of the above ingredients into the top of a bain marie or double boiler and cook about 10 minutes until it mounds on a spoon or holds a ribbon.
- Take off heat and add softened gelatin stirring until dissolved.
- Cool pumpkin mixture.
- On an electric mixer whip the egg whites until foam begins to form and then slowly pour in the sugar.
- Whip until stiff peaks form being careful not to over whip to dry peaks.
- Fold whites into the cooled pumpkin mixture and pour into prepared and pre-baked pie crust.
- Let set up in refrigerator for at least an hour and then ice with sweetened whipped cream.
AND last but certainly not least my very very wonderful Maple Bourbon Pecan pie which, by the way, does not have any CORN SYRUP in it! YAY!
It is by far the very best pecan pie I have ever had the pleasure to eat!
I love this pie but have always hated the corn syrup part which is what make it too sweet and very sticky in your mouth.
This pie will be neither! Perfectly sweet, nutty and with a touch of Bourbon which makes is very Southern. I think you will never make another recipe when you make this one!