Posts tagged fall baking
Pumpkin Pie with a Butter Crust
Roses and spirals  

Roses and spirals  

When someone at work asks, "so when is the pumpkin stuff going to show up?" you know you're slacking on your baking. 

I've got a class coming up and I thought well, there's no time like today to get a handle on things. It's a pie class. It's a fall pie class so clearly pumpkin is in the offering. 

Today's pie is a combination of a Hubbard squash and golden nugget pumpkin. Yes, pumpkin is squash, but it has a harder skin, and really a more creamy texture. I was really looking for a Cinderella pumpkin, but my local grocery didn't have them, so I made do. And pie bakers always make do. 

The filling for 2 deep 9 inch pies

3 cups of cooked squash flesh, bake the squash cut side down in a little water for about 1 hour at 350 degrees. 

1.50 cups of sugar

4 eggs

2-12 ounce cans of evaporated milk

2 teaspoons cinnamon

0.25 teaspoon mace or nutmeg

0.25 teaspoon cloves

allspice and ginger are good additions too. 

Process it until smooth in a food processor. Pour into prepared crusts. Bake at 425 for 15 minutes, lower heat to 350 and bake an additional 35-45 minutes. 

Pie Crust with Butter

1 cup flour

0.25 teaspoon salt

0.25 cup or 2 ounces of cold butter, diced small

3 tablespoons ice water

In a large bowl, toss the flour and salt together. Rub in the butter until it is fine as sand, but hurry you don't want to melt it. Add the water, lightly squeeze into a dough ball. Wrap in plastic wrap and chill for an hour. Roll between two pieces of parchment paper. Line pie pan, flute edges and fill with filling. Bake as described above. 

So there's your pumpkin pie! 

Double Fresh Pumpkin Ginger Cake
Pumpkin Ginger Coffee Cake-1 of 2

It's not singularly fresh, but doubly, as in twice!

"What" you ask, "how can something be twice as fresh, I mean you don't get more fresh, you can get refreshed like with a shower or when hit the twirlly button on your browser or when you drink a bright, crisp, cool beverage on a hot day, but how do get double fresh?"

Or maybe I'm the only one who'd ask that but I'd like to think maybe just one other person would go down that path.

What I mean is to say I used fresh pumpkin AND fresh ginger in this cake that typically you'd find canned pumpkin and ground dry ginger. Surprise!

I also used the juice and zest of clementine's because pumpkin's best friend is orangey citrus.

Clementine zest-pumpkin's BFF.
 This make 2-9 inch rounds.

Pumpkin Ginger Cake

3 cups flour
2 tsp. baking powder
.5 tsp. baking soda
.5 tsp. kosher salt
1 tablespoon cinnamon
.25 tsp. cloves
.25 tsp. nutmeg
.5 cup butter
1.5 cup granulated sugar
1 egg
1 2 pound pie pumpkin, solids-cooked, no need to puree.
1 inch ginger, peeled and chop
zest of one clementine
.5 tsp. vanilla
juice of 2 clementine

Streusel Topping
.33 cup flour
.25 cup granulated sugar
.25 cup brown sugar
6 tablespoons butter
.5 tsp. cinnamon
.25 tsp. kosher salt

juice of 1 more clementine
.5 tsp. vanilla
1 cups confectioners sugar

Preheat oven 350 degree. Spray 2-9 inch pans with cooking spray and line with parchment.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In a mixing bowl cream butter and sugar. Add egg. Scrape sides. Add the pumpkin, ginger, zest, and vanilla. Mix. Add flour mixture, stirring until just combined. Add the juice and stir one last time. Pour into prepared pans.

Streusel Topping:
Rub all the ingredients together by hand. Scatter over the top of the cake.

Bake 35-40 minutes until a tester comes out clean.


Glaze: Combine all the ingredients. Cover the cooled cake liberally.