"Let it snow, let it snow! I’ve partnered with @vitamix and @thefeedfeed to show that pumpkin pie isn’t just for harvest time. And it’s all thanks to the Winter Spice Seasoning From @vitamix. Imagine crystallized ginger, pink peppercorns, cinnamon sticks, cardamom, cloves and orange peel hanging out together. It should be a candle! And it worked perfectly in this easy-to-whip-up Pie. I even took a cue from the blend and added cracked pink peppercorns to the pie pastry. As I was cutting out the snowflakes for the pie, I took a walk down memory lane and remembered all the snowflakes we would cut out as kids, that our mom would let us hang up everywhere for the whole winter. So I made you guys a few as well! A pie that will great all through the cold months, to warm your bellies"
Spiced Pumpkin Pie With Decorative Crust
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Ingredients:
1 recipe of my Perfect Pie Crust recipe
4 medium eggs
2 tsp pure vanilla paste
1 tbsp Winter Spice Blend
3/4 tsp kosher salt
2/3 cup pure maple syrup
2/3 cup heavy (35%) cream
1 1/2 tbsp cornstarch (or arrowroot starch)
1 3/4 cup canned pumpkin puree (not pumpkin pie filling)
egg wash (1 egg mixed with a bit of water)
1-2 tbsp of raw or turbinado sugar
Sweetened whipped cream for garnish
Directions:
Preheat the oven to 375F (190C)
Roll out 2/3 of the pie pastry and line a 9 inch pie plate. Crimp as desired. Chill till needed.
Roll the other 1/3 of the pie pastry to almost as thin as your pie crust. Cut out shapes as desired. Place these on a parchment lined baking sheet and refrigerate till needed.
In the container of your blender, add all the ingredients in the order listed. Blend at low speed till smooth. Don't blend on high as this will add too much air into the eggs- you don't want this for a creamy custard.
Place the chilled pie shell onto a baking sheet. Run a bit of egg wash along the edges of your crimped pie shell. Sprinkle the edges with a bit of your raw or turbinado sugar.
Pour the filling into the pie shell. If there is extra, fill a ramekin or two with the extra and bake alongside the pie till set.
Bake on the middle rack. Bake for 50-60 minutes, rotating the pie after about 30 minutes to ensure even browning of the crust.
When the centre of the pie jiggles only slightly, when you move the baking sheet, the pie is ready.
Cool on a wire rack.
While the pie is baking, remove the chilled 'cookies' from the fridge.
Brush each with a bit of egg wash, and sprinkle with raw or turbinado sugar.
Bake at 375F till golden, about 15-20 minutes. Remove and cool on the rack for about 5 minutes.
Place the cooled cookies onto the set custard in a pattern appealing to you.
Once the pie is at room temperature, you can cover it loosely with plastic wrap and keep in the fridge till ready to serve.