Pumpkin Coconut Pie

Canned pumpkin puree has less water and better texture than homemade. Heating on the stove allows the flavours to open up.

The coconut milk needs to be high quality with cream on top. Shake well before using.

9″ prepared pecan nut pie crust or other pie crust
425 g/ 15 oz canned pumpkin puree
163 g/ 5 ¾ oz light brown sugar
2 teaspoon ground ginger
1 ½ teaspoon ground cinnamon
½ teaspoon salt
313 g/ 11 oz coconut milk, well shaken
3 eggs

On low heat, in a small saucepan add pumpkin, light brown sugar, ginger, cinnamon, and salt.

Simmer for 3 minutes.

Take off heat and puree with an immersion blender.

Add coconut milk.

Add eggs, one at a time.

Pour into pie shell.

Bake on lowest rack at 175C/ 350F until knife comes out clean, about 1 hour. The center should still be wobbly. An instant read thermometer at the center should read 82C/ 180F. If the crust appears to be darkening too much, protect the edges with a foil ring to the edges.

Allow to cool completely in a warm spot on a wire rack.

For more autumn pies try our Salted Caramel Calvados Apple Pie.

Oktoberfest Pies

Delicious meat pies of beef braised in Oktoberfest beer wrapped in puff pastry.

Makes 6 large muffin size pies

Ingredients
1 lbs beef
¼ cup flour, seasoned with salt and pepper
1 tablespoon vegetable oil
½ small onion, finely chopped
24 oz oktoberfest beer
2 teaspoons salt
½ teaspoon white pepper
1 sprig thyme
1 bay leaf
2 lbs puff pastry
eggwash (1 egg + 1 tablespoon water)

Directions
Continue reading “Oktoberfest Pies”

Cajun Pies

These little spicy fried pies are addictive.
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 medium jalapeño, finely chopped
4 plum tomatoes, finely chopped

2 tablespoons canola oil, plus more for frying
1 pound ground beef
1 tablespoon salt
1/2 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon white pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon dried thyme
4 bay leaves
1/2 teaspoon worcestershire
2 tablespoons flour
1 bunch scallions, finely sliced
5 dashes Krystal or other hot sauce
2 pounds puff pastry
eggwash (1 egg plus 1 tablespoon water)

Add 2 tablespoons oil to the pan. Brown meat. Drain grease. Add meat back to pan.

Add seasonings: salt, cayenne, paprika, chili powder, white pepper, cumin, and black pepper. Stir thoroughly. Add onions, bell peppers, jalapeños, tomatoes, thyme, bay leaves, and worcestershire sauce. Cook until juices have released and reduced, about 10 minutes.
Add flour. Stir out any lumps. Cook until thick.
Turn off heat. Add scallions and hot sauce.
Allow to chill thoroughly.

Working in batches so it stays cool, roll out puff pastry until thin. Cut out 2 inch circles using cookie cutter. Brush edges with eggwash. Place 1 tablespoon filling in the center. Fold circle over filling in half. Where edges meet crimp with fork tines. Transfer pies in a single layer on dusted surface to the refrigerator to keep cool as you work. Chill pies at least 30 minutes before frying. Any pies you don’t plan on using can be frozen for later.
Fill deep dutch oven or cast iron skillet with 3 inches of oil. Fry pies in small batches until golden brown, approximately 8-10 minutes. Transfer to a wire rack to drain.

For more Cajun food, try this recipe for Maw-Maw’s Dirty Rice.