Elana Horwich is on a mission to make all of us pros in the kitchen. Her clean, but indulgent dessert recipe is the final piece in our Thanksgiving for Dummies planning guide. It's the classic pumpkin pie that belongs on every Thanksgiving table, but utilizes fresh squash (bye, aluminum cans!) in the form of pumpkin and kabocha...
I call this Sunshine Pie because it tastes like the sunshine, and your guests do not want to look at their watches waiting for the right moment to make a polite exit so they can go home and sleep away the Thanksgiving culinary burden. Lighten up the load. Add sunshine.
It's a little labor intensive to use fresh pumpkins, but honestly how many times a year are you making this? I would recommend asking friends/family/dudes with some muscle who are looking to feel useful to join in for a few minutes of pumpkin cutting to make the process quick and fun. The crust, on the other hand, takes only minutes. Most importantly it's filled with mother-earth love, especially if you go organic. (The filling is adapted from Lisa Raven's book In Season.)
The post Ditch The Can: Fresh Pumpkin + Kabocha Squash Pie With Pecan Crust appeared first on The Chalkboard.
from The Chalkboard https://ift.tt/2XGzBLe
via IFTTT
No comments:
Post a Comment