Thyme Out

I always get in trouble for changing traditional recipes at Thanksgiving.  Since it’s still October, I figure I’m still safe.  The filling is rich, flavorful and creamy.  The crust has a little dramatic flair.  Together they are a hit.  We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo!Ingredients

• Pie Crust
• 1 1/3 cups flour
• 1/4 teaspoon fine sea salt
• 2 Tablespoons sugar
• 1 stick, cold unsalted butter
• 1 egg yolk
• 2 Tablespoons sambuca
• 1 Tablespoon Organic Anise Seed
•  
• Filling
• 2 cups pumpkin puree
• 1 1/4 cup coconut milk
• 1/2 cup white sugar
• 1/2 teaspoon fine sea salt
• 3 eggs
• 2 Tablespoons Smith & Truslow Organic Ginger Spice Blend

Directions

• To make crust:

1. Mix flour, sugar, salt and anise seed.
2. Add butter and work into flour mixture until it resembles coarse meal.
3. Mix together egg yolk and sambuca.
4. Add to flour mixture and mix together until dough will stick together.
5. Chill in syran wrap for 1 hour.
6. Roll our crust on floured surface.
7. Press into pie pan and pinch around perimeter.

• To make filling:

1. Beat eggs. 
2. Add coconut milk and mix together with eggs. 
3. Add sugar, salt, and spice blend and mix together.
4. Add pumpkin puree and stir until blended.
5. Pour into pie shell and bake at 375 for 1 hour.  Pie is done when knife inserted near the center comes out clean.

This entry was posted on Monday, November 3rd, 2008 at 8:47 am and is filed under Bread and Pastry, Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.