Recipes

Pumpkin Pie with Cookie Crumb Crust

Cookie Crumb Crust:
• 1-1/2 cups (375 mL) crushed digestive cookie crumbs (about 16 cookies)
• 1/2 cup (125 mL) butter, melted
• Freshly grated nutmeg

Pumpkin Filling:
• 1/2 cup (125 mL) milk
• 1/2 cup (125 mL) whipping cream
• 2 eggs, lightly beaten
• 2/3 cup (150 mL) packed brown sugar
• 1-1/2 cups (375 mL) fresh Ontario Pumpkin purée
• 1 tsp (5 mL) cinnamon
• 1/4 tsp (1 mL) each of ground cloves, ginger and allspice
• 1 tsp (5 mL) salt
• Whipped cream to garnish (optional)

Cookie Crumb Crust: Combine crumbs, butter and a few scrapes nutmeg; press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round. Bake in 350 F (180 C) oven for 8 minutes. Cool on rack.

Pumpkin Filling: In saucepan, heat milk with cream just until bubbles form around edge of pan. Combine with eggs, brown sugar, pumpkin purée, cinnamon, cloves, ginger, allspice and salt. Gently pour into pie shell; bake in 450 F (230 C) oven for 10 minutes. Reduce heat to 350 F (180 C); cook for 25 minutes or until tip of knife inserted into centre comes out clean.

To make pumpkin purée: One small Ontario Pie Pumpkin weighing about 2-1/2 lb (1.25 kg) will yield about 3 cups (750 mL) purée, or enough for 2 pies.

Cut washed and seeded pumpkin into chunks and place in large pot with 2 inches (5 cm) water. Cover and steam over medium heat until tender, about 15 minutes, adding more water to maintain level if required. Let cool; drain well and purée in blender with skin on. Freeze leftover purée in 1-1/2 cup (375 mL) measures for using later.