Monday, November 24, 2008

TWD: Of Pumpkins and Pies

My experience with the Twofer Pie this week can most accurately be summed up with this image:
[For best results while viewing, imagine hearing that wah-waaaaah horn sound effect, or Nelson from The Simpsons laughing, "HA-ha!"]

Yes, sportsfans, this week was not a success. I'll take some of the blame: I made several mini pies instead of one large pie, and consequently I didn't follow the baking times in the book. Now obviously, I thought the pies were cooked when I took them out of the oven. They were puffed, they were cracked on top, they passed the clean-knife test. But I am here to tell you that these were not, in fact, cooked pies.

I am also here to tell you that underbaked Twofer Pie is not tasty. I can hear you arguing with me--"But surely raw pumpkin batter and gooey unbaked corn syrup make a delectable dessert!" Friends, it is not so.

You may well be asking yourself, "Self, how did Elizabeth get the Twofer Pie out of the infernally tiny mini tins, if it was so sticky and underbaked?" Good question! I used a little elbow grease, a lot of perseverance, and had some help from my friends the kitchen shears.

THIS is why you should always bake in disposable cookware!

So yes, that's one more demerit on my chart. But truthfully, I don't like pumpkin or pecan pie by themselves (I know, I'm like the Grinch Who Hates Thanksgiving) so I didn't have high hopes for liking this pie, and the outcome wasn't a big loss.

However, to redeem myself and make it up to you, I come bearing another pie, a successful, fully-baked pie, no less. And not just any pie: Pumpkin Butterscotch Pie.

This is a new recipe I tried this year to break the monotony of the same old pumpkin pie recipe. Butterscotch chips are added to the base, and although the flavor is not overwhelming, it gives the pie a deep, rich butterscotch undertone that goes nicely with the pumpkin flavor.


Although it didn't make me a pumpkin pie convert, it was a huge step up from traditional pumpkin pie, and I will definitely keep this in holiday rotation. Because of my dislike of pumpkin pie, I would probably make this as shallow tarts next time, and top it with some spiced whipped cream.

Check out the recipe after the jump...



Pumpkin Butterscotch Pie

Pie dough for 1 crust
3/4 cup butterscotch chips
1/2 cup heavy cream
1 can (15oz) solid-pack pumpkin puree
1 egg plus 1 egg yolk
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground ginger
pinch ground nutmeg
whipped cream, optional

Heat oven to 410. Line pie plate with bottom crust and refrigerate until ready to fill. [Note: the original recipe doesn't specify, but I always partially bake my crusts when making pumpkin pie, so they don't turn out soggy. I also think they're nice when made with a tart dough instead of pie dough.]

In a small saucepan, combine butterscotch chips and heavy cream. Heat over medium
heat about 5 minutes, whisking occasionally, until smooth. Let cool slightly.
Meanwhile, whisk pumpkin puree, egg and egg yolk, sugar, pumpkin pie spice, salt,
ginger and nutmeg. Whisk in butterscotch mixture until incorporated. Spoon into
crust and spread smooth.

Bake at 410 for 25 minutes, then reduce oven temperature to 350 and bake an
additional 35 minutes, until the pie puffs slightly. Cover edge
of pie with foil if browning too quickly. Cool at room temperature on a wire rack.
Serve with whipped cream alongside, if desired.



14 comments:

  1. Sorry yours didnt turn out :(
    I like the Butterscotch version I may have to try it!

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  2. I'm really sorry this didn't turn out as you wished, Liz... especially that you are such a great cook!
    But nevertheless, thank you very much for participating with me this week... all those efforts for something you didn't enjoy... ummmm.
    Still... a happy Thanksgiving to the Grinch of Thanksgiving! LOL

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  3. You can allways say you were trying a raw diet, lol! The butterscoth made up for it, looks delicious!

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  4. Ooo, that pumpkin butterscotch pie looks awesome! And the unhappy face on the twofer - hilarious!

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  5. I'm sorry your mini-twofers didn't turn out, but your pumpkin butterscotch pie looks amazing!

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  6. Well, there is always next time! I love your blog.

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  7. Well HELLO, that pumpkin butterscotch pie looks good. Love the tart idea...

    And thanks for the beta on the twofer. Haven't made mine yet, but it seems pretty hit or miss. Sad.

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  8. You need to put a happy face on the butterscotch pie! It looks great!!!! Sorry the TWD pie didn't work out...I'm making mine tomorrow. Happy Thanksgiving!!!

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  9. sorry about the twofer :( hope you get to try a fully-baked version sometime! your butterscotch pumpkin pie looks delicious :)

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  10. I'm sorry you didn't like this as much as I did, but your butterscotch pumpkin pie looks amazing!!

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  11. I'm sorry your twofer pie didn't turn out well. There is always next time!

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  12. Wow, our pie tastes might differ (I LOVE pumpkin and like pecan pretty well) but I think we agree on the Twofer. Kind of an odd pie, really. Your pumpkin/butterscotch looks fab, on the other hand.
    Good job!
    Nancy

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  13. sorry the twofer pie didn't turn out for you. you should try the caramel pumpkin pie -i imagine it won't convert you into a pumpkin pie lover but you'll at least like it as much as the butterscotch version :)

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