8 Ways To Spice Up The Classic Pumpkin Pie By LAURA LUSHINGTON
It’s the time of year when everything goes pumpkin. From lattes to loaves and, of course pies, everyone seems to be craving this plentiful autumn staple. While a traditional pumpkin pie will satisfy most palates, sometimes it’s nice to add a bit of pizzazz. If you’re not a seasoned baker, don’t worry if your pie ends up with split in it. According to Patrick Cousineau of Pies Plus, that’s supposed to happen. But if you’re looking to make it look perfect, just add one of the toppings below, or cover your pie with plastic wrap and when it’s reached room temperature, and gently smooth it back together with a knife.
8 Tips to Jazz Up Your Pumpkin Pie: 1. Any pumpkin pie can be taken to
the next level by simply using real pumpkin, not the canned variety. Cut a pumpkin or two in half (smaller pumpkins tend to be sweeter), scoop out the seeds and slowly roast the flesh in a dish with a 5 mm of water at 350º F until soft. Purée, and voila!
2. Add a single layer of mini
marshmallows to the top of the pie and toast it under an oven broiler for 60
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seconds, says Janine Cheramy, pastry chef for Canadian Rocky Mountain Resorts. This will add sweet, creamy topping to the decadent pie.
3. Drizzle melted chocolate or Nutella on top of the pie. Or even better, swirl in ½ cup (120 mL) of chocolate or Nutella, bake and then add a drizzle on top.
4. For a boozy flavour punch, make your own whipped cream but throw in a tablespoon or two of Bourbon. You can also add in some crushed toffee pieces for a bit of crunch. Whipped Cream: 1 cup (240 mL) heavy cream 2 Tbs sugar 1-2 Tbs Bourbon and/or toffee bits Whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon/toffee. Chill.