My natural alarm clock goes off sometime between 8:30 and 10:00 a.m. (my parents literally had to wake me up on Christmas morning every year, Santa who?) so you can imagine that when I awoke at the witching hour of 8:00 a.m. on Saturday morning, I simply did not know what to do with myself. With some gentle
harassment persuasion I convinced JP to take a walk on a not-so-crisp fall morning.
Charlotte never really had a summer (we just had “the rainy season”) and I am slightly worried about our lack of fall thus far. One day I’ll wake up and it will be 30 degrees and I will go directly into hibernation. The Farmers’ Almanac predicts a nasty winter…I’m doomed! On the bright side, it sounds like a decent excuse for a shopping trip.
At any rate, after our run/walk (heavy on the walk) I was off to meet my friend for a day of baking. Her boyfriend requested a pumpkin roll (do any of you know what this? We certainly did not.) That was our challenge of the day until we read the directions and OOPS you have to start these a day ahead to allow them time to cool! So the pumpkin roll was out of the question. Sorry Rob, maybe next time.
Since we are not quitters and will NOT be defeated, we got to googling and found a scrumptious sounding pumpkin pie recipe.
A: “This has to be the best pie he has ever eaten.”
Me: “GAME ON” (Think “Chopped”)
Pumpkin Pie with Mascarpone and Candied Pecans
(Recipe from Better Homes & Gardens)
- 1 Pillsbury Pie Crust (if you make your own, then you’re a better person than me)
- 1 vanilla bean, split lengthwise (I substituted 2 tsp of vanilla)
- 1 15 ounce can pumpkin (LIBBY’S)
- 3/4 cup packed brown sugar
- 2 eggs
- 1 egg yolk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp finely grated lemon peel
- 1/2 tsp finely grated orange peel
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup whipping cream
- 1/4 cup mascarpone cheese
- 3 tbsp granulated sugar
- 1 tsp vanilla
- 1 Recipe Candied Pecans
1. Preheat oven to 350. Spread your pie crust over a 9″ pie dish and make the edges look fancy by pinching small sections with your fingers.
2. Combine pumpkin and brown sugar with a mixer until just combined. Add eggs, egg yolk, cinnamon, salt, ginger, lemon peel, orange peel, nutmeg, cloves, and vanilla. Beat until smooth. Pour pumpkin mixture into pastry-lined pie plate.
Now is not the time to try organic pumpkin.
Just say no (I am telling you this from experience). Libby’s is the way to go.
Notice how I pinched the perimeter of this pie pastry. It makes it look there was a small chance you actually made the crust. HAH! So sneaky. The pie filling is extraordinary. I think the orange and lemon zest take it to a new level! Come to think of it, the spices are nearly identical to my favorite Greek holiday cookies, melomakarona. I can’t wait to make those for you guys!
3. Bake pie for about 1 hour in a 350 oven, cool, and let chill for an hour or two.
While your pie is chilling, make the candied pecans. You might want to make extra…
Candied Pecan Recipe:
1/2 cup coarsely chopped pecans
1/4 cup sugar
1 tbsp butter
1. In a small pan, combine sugar, nuts and butter over medium to medium high heat until the sugar begins to melt, stirring occasionally. Reduce heat to low and cook until the mixture is golden and combined. Be careful not to burn!
2. Pour your candied mixture onto a foil-lined cookie sheet. You have essentially created a brittle. Let it harden then break into bite sized chunks.
For the Mascarpone Layer:
In a mixing bowl combine whipping cream, mascarpone cheese, granulated sugar, and vanilla. Beat on medium speed until soft peaks form (tips curl). Spread mascarpone mixture on top of the COOLED pie. You want to make sure it’s totally cooled! Sprinkle with candied pecans.
As evidenced by this photo, the pie went under attack
At least it was “the best pumpkin pie I’ve ever had” -my friend’s pumpkin loving boyfriend
I can’t wait to make this again for Thanksgiving. I hope you will try this recipe-I think it’s a keeper!
What are some of your favorite fall desserts? Is there a pumpkin roll on your list?
The Lady Olive