Feeling bored with regular ol’ pumpkin pie?
In today’s food section, we shared a bunch of ideas for spiffing up your holiday pies, including some creative pumpkin ideas from Mark Bittman, the bestselling author behind the new book “How to Bake Everything”:
- For a vegan pie, make a vegan crust using shortening or other non-animal fat and, in the filling, replace the eggs and half and half with 1 pound silken tofu that has been drained.
- If you love candied ginger, sprinkle 1/3 cup chopped candied ginger over the filling before baking.
- Make a crumble topping, similar to what you’d make for an apple crisp. Bake the pie without the topping for the first 20 minutes, and then add the crumble and finish baking.
- Substitute sweet potato puree for the pumpkin and add 2 tsp. grated orange zest.
- Can’t decide between pecan and pumpkin? While the pumpkin pie bakes, combine 3/4 cup chopped pecans, 1/4 cup packed brown sugar, a pinch of salt and 1 tablespoon melted butter. Sprinkle over the baked pie and return to the oven for 5 to 8 minutes or until the topping is toasted and fragrant.
- Unlike cookies or chocolate, pies aren’t a dessert to which we think of adding a hint of heat, but Bittman suggests making a chili pumpkin pie with caramel sauce. Add 1/2 teaspoon chipotle powder with the other spices, and drizzle caramel sauce over the pie when you serve it.
- You’ve probably seen a marble cream cheese pumpkin pie, but what about a marble pumpkin chocolate pie? Bittman explains: Melt 4 ounces dark chocolate and let cool. Reserve 1 cup of the pumpkin filling and stir the chocolate into it. Pour the plain pumpkin filling into the crust (about three-quarters full) and dollop it with the chocolate filling. Using a knife or a toothpick, swirl the chocolate in large figure-eight motions. Do not overswirl or the effect will be lost. Bake as directed.