Wednesday, November 10, 2010

Supertreat.

Here's a real fall treat. Homemade pumpkin pie. Small Sugar pumpkins make an amazing pumpkin pie with their sweet, flavourful flesh. The crust is made with whole, unbleached white flour and I topped the slices of pie with maple whip cream. To make the maple whip cream you simply whip your cream with maple syrup.
Delicious!


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2 comments:

  1. SarahNovember 14, 2010 at 7:21 PM

    might sound stupid - do you still use lard in the crust and sugar in the filling? I didn't know if you'd come up with an alternative with all your substitutional know-how

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  2. Jessica P.November 15, 2010 at 10:06 AM

    No lard in this crust. The crust is made simply from butter, whole white unbleached flour and ice cold water. A butter crust like this is nice and flaky. I used raw sugar to make the filling which consists of mostly pumpkin puree, eggs, whipping cream and sugar. The next time I'm going to try making the filling with honey instead of sugar when I'm feeling more experimental.

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