Spice-kissed Pumpkin Pie

Spice-kissed Pumpkin Pie Recipe


I just updated this recipe to include a quick pat-in-pan crust option. This pumpkin pie recipe was inspired by Kathy FitzHenry. Her name might not ring a bell with many of you, but few people have had a bigger impact on my cooking in the past year than Kathy. Kathy FitzHenry and her partner Bill Mc Gaughey toil away in the back of the Presidio's Officers' Club creating wonderful small-batch spice blends under the name The Occasional Gourmet (also known as Juliet Mae Spices). Kathy's dry harrisa stopped me in my tracks at the Fancy Food Show last year, and her rose petal cinnamon is my favorite secret baking ingredient. Kathy invited me to visit her at work where she showed me how she makes her vibrant, fragrant pumpkin pie spice blend. I then went on to use it in my favorite pumpkin pie made from a rich, roasted pumpkin and coconut milk base, and baked in a hazelnut-lined crust.

So, let's start at the beginning. Using good quality, freshly ground spices can transform culinary creations. The blend I made with Kathy certainly took my pumpkin pie to delicious new heights. Having command of the language of spices can give you endless ways to make your culinary creations "your own" - and that is something I'm always thinking about - how to evolve my culinary point of view. For example, it took some time but I eventually realized that I'm most excited about cooking with all those deliciously underutilized whole grains, a wide range of locally grown produce, big flavors, and plenty of texture and colors. I think spice blends are the next frontier for me and I'm curious about all the new and unexpected ways they might intersect my current cooking palette. I don't really know how it will play out yet, but that's why I bug Kathy. She has much to teach me, and she is generous with her knowledge.

pumpkin pie recipe

What makes Kathy's spice blends different from many other spice blends you might encounter is that she makes them to order in small batches. This means she grinds her spices the same day she blends and seals them. When you grind spices to order you're preserving the essential oils in the spices - which is critical. Other producers grind in bulk and use those pre-ground spices over the coming days and weeks. No good. Think about all the countries where cooks shop daily for spices, there's good reason.

When you are doing your own spice blends at home be sure to seek out whole spices that aren't tired and stale - grind them just before using if possible. You can make the same pumpkin pie spice blend we made in your own kitchen using a small blade-coffee grinder with no problem, the spice ratio and recipe is down below. Kathy likes the Braun mini-grinder for spice grinding. Or you can let Kathy do the work for you - her spice blends come in tiny, air-tight, resealable mylar bags and are available through her site if you aren't local - she has also been kind enough to offer 101 Cookbooks readers 10% off any purchase you make on The Occasional Gourmet before 12/3/07 (thank you Kathy!)...

pumpkin pie recipe

What Kathy knows about spice blends could fill volumes, but one thing in particular struck me as important. Kathy approaches blends the way a parfumeur might approach making a scent - by using bass notes, midnotes (like tumeric or coriander), and top notes (like rose petals). I was talking to her about how she goes about creating her blends and she mentioned that major spices tend to fall into five basic flavor groups:

Sweet: allspice, anise, cassia, cinnamon, nutmeg, vanilla

Pungent: ajowan, asafetida, caraway, cardamom, celery seed, cloves, cumin,
dill seed, fenugreek seed, galangal, ginger, juniper, licorice, mace, nigella, orris root, star anise

Tangy: amchur, barbery, black lime, caper, kokam, pomegranate, sumac, tamarind, zest

Hot: chile, horseradish, mustard, black/white pepper, wasabi

Unifying/Amalgamating: coriander seed, fennel seed, paprika, poppy seed, sesame, turmeric, fennel seed (and she notes: Who would think? But it is a wonderful bridge spice to orange)

A bit about today's pumpkin pie recipe. While many traditional pumpkin pie recipes use cream or half-and-half, I like to use coconut milk. Pumpkin and coconut milk - its perfect! And for you traditionalists who are worried about the coconut milk flavor - it isn't at all pronounced. I also make a toasted hazelnut paste and spread it across the bottom of my pie crust before baking - in addition to adding another layer of flavor, it also helps keep the crust from getting soggy. You can skip the hazelnut paste if you like. I typically use a simple pate brisee for my pie dough, but I use whole wheat pasty flour in place of all-purpose flour. I'm also going to include an alternate pat-in-pan graham cracker crust for those of you who want a quick and easy homemade crust for your pie but don't want to deal with a traditional crsut. For those of you pinched for time during the holidays - I'll note some time-saving tips in the head notes of the recipe as well. And of course, related to this post - use the best spices you can get your hands on. Thanks again Kathy and Bill for letting me spend the morning with you, I can't wait to come back and witness the curry powder coming together!

 
 
 
 

Spice-kissed Pumpkin Pie Recipe

As I mention above, freshly ground spices, make all the difference in a recipe like this. For the filling, you can also substitute roasted sweet potatoes or other roasted winter squash as the base ingredient. If you are pinched for time you can also use canned pumpkin puree (but I really prefer the flavor that comes from roasting my own). If you used canned puree, be sure it is pure, non-spiced pumpkin puree. You can certainly use a store-bought crust if you like, for a pie like this I use a standard pie dough recipe (pate brisee). I use whole wheat pastry flour in place of all-purpose flour - pictured above. Alternate crust option: you can make a simple pat-in-pan graham cracker pie crust by giving 2 cups well-crushed graham cracker crumbs, 1/3 cup melted butter, and 2 tablespoons of honey a whirl in a food processor. Then press (intensively) into a 9-inch pie pan, and proceed with filling.

You can use the filling in tarts, or for individual pies/tarts as well. I love to use deep, dark Muscovado sugar in place of standard brown sugar for its flavor, but some people are turned off by the darker color it lends to the filling.

1 pie crust (of your choice), see head notes for pat-in-pan option
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend*
1 teaspoon salt
1 tablespoon arrowroot (or cornstarch)
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk

Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.

Makes one 9 or 10-inch pie.

Kathy's Pumpkin Pie Spice Blend

1 tablespoon freshly ground cassia cinnamon
3/4 teaspoon freshly ground allspice
scant 1/2 teaspoon freshly ground cloves
1 1/2 teaspoons ground ginger (pre ground)

Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

Roasted Pumpkin Puree

1 3 lb. sugar pie pumpkin
2 tablespoons olive oil
salt

Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

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Your Comments


Michael Natkin
November 19, 2007

I love the concept of a "bridge spice"! I was contemplating something similar recently, specifically whether shiitake broth and won ton wrappers used to make ravioli created enough of a bridge between Italian and Chinese ingredients that I could use flavorings from both cuisines in a tasteful way.

Michael
The Herbivoracious Blog

 

Pille
November 19, 2007

I love what British-Australian chef Skye Gyngell does with herbs - she uses the same system of base and top note herbs, which I've found very useful in my kitchen. I hadn't seen the same system applied to spices, so Kathy's sweet/tangy/pungent/hot/unifying 'philosophy' seems very helpful.
Thanks for sharing this, Heidi!

 

Joanna
November 19, 2007

There are fantastic spice blends that can be created simply by trying using different ones together, but there is always something to be said for finding the best and using it to full advantage. Will def. try adding a nut butter to the base of some of my pies. mmm ganache torte with walnut nut base.

 

FreshAdriaticFish
November 20, 2007

I so agree with your comparison of spices with perfumes! I always felt the same way. Blending spaces is very delicate art and I appreciate it very much.
This all sound wonderful. You are so lucky to have an opportunity to learn from such a inspiring teacher!

 

maninas: food matters
November 20, 2007

I must admit I've never had pumpkin pie, but your recipe is tempting me to try and make it myself!

You are very lucky to learn from Kathy. I adore spices, and would have loved to be there with you!

Hey, maybe she should organise some courses/lectures? :) I live in the UK, and unfortunately I wouldn't be able to come, but I'm sure there would be people who are interested!

 

maninas: food matters
November 20, 2007

I must admit I've never had pumpkin pie, but your recipe is tempting me to try and make it myself!

You are very lucky to learn from Kathy. I adore spices, and would have loved to be there with you!

Hey, maybe she should organise some courses/lectures? :) I live in the UK, and unfortunately I wouldn't be able to come, but I'm sure there would be people who are interested!

 

Sharyn
November 20, 2007

Oooh, I just dribbled.

The passionate use of a pallette of spices can be compared to painting a picture or writing a poem, I am sure.

 

tut-tut
November 20, 2007

Thank you for this mini-tutorial. I'll visit her online.

 

janek
November 20, 2007

Heidi, I think you should add Autumn Millet Bake to your list of Thanksgiving recipes--it is definitely on mine!

This pie recipe looks divine, btw.

 

chickadee
November 20, 2007

love the nut base! can't wait to experiment with that!

i find the flavor is even richer if you toast the spices before grinding -- Indian style. just put all of the spices to be ground into a small skillet and toast over med-low heat, shaking periodically, until they're heated through and slightly more brown.

also, i find that cinnamon is easier to grind in "flat bark" style than in sticks. you can get a large bag of good, strong cinnamon in flat bark pieces for next to nothing at most Indian groceries. I will never go back to pre-ground cinnamon! The flavor difference is marked -- that sweet, fiery flavor that you get from cinnamon oil-flavored candies is available in every cinnamon recipe this way.

 

sugarlaw
November 20, 2007

Heidi, you read my mind! And probably everyone else's mind this time of year. I am planning to make a Pumpkin Pie for Thanksgiving *tonight* and this was exactly what I needed!!!

 

Jeannie
November 20, 2007

I totally love spices, I gained an appreciation for them going through the souks in Marrakesh, the smells were unbelievable. I have bookmarked The Occasional Gourmet and will definitely order from them. Do u have any suggestions for nuts? I had a hard time finding Brazil nuts and even hazelnuts. Thanks!!!

 

hanne
November 20, 2007

Wow, thanks for a super-informative and inspiring post. I've been thinking a lot about spicing and flavouring lately, and it really helps to read more about blending spices. So exciting!

 

Katie
November 20, 2007

Great primer on blending spices! Many thanks. I have a grinder and grind a few fresh but have never really known enough about the blending!

 

shuna fish lydon
November 20, 2007

are we sharing secrets?
Kathy's dried rose petal powder is something from another place! Zow.

So lovely to see you writing about her here, Heidi! I'm sure the two of you together is a sight and scent to behold.

Happy Thanksgiving.
Thank you for giving us so much.

 

patsy
November 20, 2007

This sounds delicious. Does anyone think it would work as a baked pudding/brulee done in ramekins and a waterbath? The crust has never been my favorite part, and now that I have wheat issues...

 

The Flying Trapeze
November 20, 2007

I had been looking for a fancied-up pumpkin pie recipe and today this appeared on my RSS - score!! Meanwhile, I have all this coconut milk I've been looking to use up! I am way too excited about the hazelnut paste addition. Thanks for another great recipe, Heidi!!

 

lisa
November 20, 2007

Patsy: It would absolutely work as a baked pudding...I nearly always make my grandmother's pumpkin pie recipe that way because I love pumpkin but don't feel that strongly about pie crust. And hey, that way you can convince yourself it's healthy! A waterbath is unneccessary (in fact, I think the slightly browned/caramelized places on the edges are the best part).

 

Colleen in South Africa
November 20, 2007

Thank you so much Heidi for the SPICY info. It is really good to have and worth knowing. I love spices! This pie looks and sounds amazing. Happy thanksgiving :)

 

Snehal
November 20, 2007

That looks simply scrumptious!

 

Buster
November 20, 2007

Not only great recipes, but great spice categories to play with. As a long-time lurker, I have to say: your site is ever-so-handy!

 

Wicked Good Dinner
November 20, 2007

Brilliant! I can't wait to try this :-)

 

sabra
November 20, 2007

Ah! I'm making pumpkin pie tomorrow but I don't dare venture from the tried and true at the last moment but I think I'll try this later in the week and see how it goes I would never have thought about coconut milk instead of cream - interesting idea!
-S.

www.cookbookcatchall.blogspot.com

 

Asaduzzaman -Kafi
November 20, 2007

Oh, really brilliant recipe.I'm also try making this item & not accurate this .little bit different flavor. Again say really exceptional.

 

David
November 21, 2007

Great idea for using coconut milk in place of cream.

Happy Thanksgiving, Heidi! xx

 

Deborah Dowd
November 21, 2007

Wow! I'll bet this has got to be the most fragrant job in the world. I love the guide to spice mixtures and will start mixing some of my own in small batches! And the coconut milk tip... can't wait to try it!

 

YOYO Cooking
November 21, 2007

YUMMY~

I like pumpkin pie~

 

Barbara
November 21, 2007

okay...new cook here and i have 2 questions,
are you supposed to remove the pumpkin skin after roasting and will it destroy the pie if i didn't?

 

Jen Carden
November 21, 2007

I love Kathy's rose petal cinnamon too, she sent us a bunch when we shot her new packaging. I am a big fan of hers. I can't wait to try this recipe. Do you have a good dairy free/ wheat free crust? I have been getting the Cafe Gratitude pecan pie, yum. The crust is coconut and nuts. Happy Holiday.

 

Diva
November 21, 2007

In Italy we have an incredible spice blend that sounds similar, called the Queen's spices or droghe.

I just blogged about the Lucca Sweet Chard Tart I made this week.
We use the spices and it tastes like Pumpkin pie... but better.

And they use Raisins and pinenuts.

happy thanksgiving from Italy

 

Heidi
November 21, 2007

Hi all,

Happy Thanksgiving to you too!

I'm so happy to hear how interested you are in Kathy's spice knowledge - maybe I can do a follow up to this sometime next year - rooted in a different recipe.

I'm also thrilled some of you are open to trying the coconut milk in this recipe, I really love it.

Jen, I'd check on Gluten-free Girl - she might have a good GF crust in her archives, I'm sure you could tweak the dairy from there and use soy milk or something.

Barbara, yes remove the skin before doing the mash/puree - will note that.

-h

 

Deb
November 21, 2007

Thank you for the idea of using coconut milk instead of milk. Hubby cannot have any milk products, so this is perfect timing so we can still enjoy pumpkin pie!
Happy Thanksgiving!

 

Deb
November 21, 2007

Thank you for the idea of using coconut milk instead of milk. Hubby cannot have any milk products, so this is perfect timing so we can still enjoy pumpkin pie!
Happy Thanksgiving!

 

Hillary
November 21, 2007

Not only do I love this recipe, but I like the name too! Happy Thanksgiving to you and yours!

 

VeggieGirl
November 21, 2007

nothing beats cooking/baking with fresh spices - I LOVE the recipes for Kathy's Pumpkin Pie Spice Blend, and the Roasted Pumpkin Puree!! Fabulous!!

 

Mireille
November 21, 2007

The pie looks so tempting! I think I'll try making this sometime...my parents don't like pumpkin pie, but maybe my mother will like this one. I wish you could cook for my family and me. Do you ever use butternut squash as a substitute?
Happy Thanksgiving!

 

Jocelyn
November 22, 2007

Heidi, thanks for a very informative and intriguing post. Love your site by the way and find it very inspirational.

I'm intrigued by the idea of blending spice like perfume, with base, middle and top notes, but I'm not too sure how this works? Can you blend spices which belong to different groups?

It sounds like the "unifying / amalgamating" group would go well with any of the other groups - would these form the middle notes? Which groups are base notes and which are top notes?

And I'm really intrigued by the idea of rose-petal cinnamon!

Happy Thanksgiving!

 

Jak
November 22, 2007

Thank you so much for this recipe - I am making a crust-less version with caramelized walnut-paste right now (I had no hazelnuts handy and the stores are closed for the holiday to-day.) It smells fabulous.
I was going to give up on Thanksgiving cooking because my lazy extended family opted for a restaurant this year. (Ugh.) But, now I am bringing a fabulous and unexpected dessert (assuming my monkeying didn't ruin it) to my Aunt's afterwards.
Thank you and I wish a wonderful Thanksgiving to you and your loved ones.

 

Mansi
November 23, 2007

Wow Heidi, though not a huge fan of pumpkin pie, I can smell all the spices in this lovely pie! I just posted about a Hot Spiced Rum drink, so I can totally vouch for this combo! and YES, you are totally right about freshly ground spices! they are the best!

 

Paula from Only Cookware
November 24, 2007

I have found so many wonderful Pumpkin Pie recipes on blogs over the past few days and here is yet another one. I don't know which one to choose from....I guess I will just have to try them all.

 

This pie was everything I hoped for and more - SO delicious! The best pumpkin pie I ever made: Thanks, Heidi! I used a crust recipe that required freezing overnight. I didn't bother to prebake but it didn't cause any problems - the crust was nice and flaky.

 

steamy kitchen
November 25, 2007

thanks for the discount. I'm getting the Moroccan Tajine and the Za'atar.

 

Beth Steinberg
November 27, 2007

Made the pie for Thanksgiving last week, which we celebrated on Thursday, despite time and distance (we live in Israel). Tripled the recipe and found that the pie baked in a deeper pan was richer and more unctuous in flavor and mouthfeel. Really liked what the coconut milk did for the recipe and yea, it made it non-dairy for those who keep kosher and therefore useful at a meat meal. Used a whole grain oil-based crust, part w.w. and part rye which was good. Wasn't sure that the nut base did it for me. Didn't give me any rush of flavor - used toasted, ground pecans.
Your thoughts?

 

Valentinia
November 27, 2007

I think I'll make this tonight... wish me luck as the pumpkin I roasted yesterday probably is not a sugar pie pumpkin (where's the fun if you can't wing it every once in a while?)

To cut back on my egg demand, I made an egg wash and froze it in a baby food jar. Now, whenever I need an eggwash, I stick it in the fridge a couple hours in advance, and the top is thawed enough for my use (and I can throw it into scrambled eggs and make fresh egg wash whenever I feel like it). Just a suggestion, as many of your recipes call for an eggwash.

 

jessica
November 27, 2007

Pumpkin pie is my favourite and this recipe sounds like pumpkin pie heaven. I can't wait to try it.

 

pushp raj
November 29, 2007

its lovely