Birthday Pumpkin Pie
Had a super busy, but very festive Sunday. The skating season has officially started with the opening of the West End Community Centers rink on September 30th. We went for our first skate the next day on Sunday.
Those initial few moments on the ice are alway a little precarious. How will it go? Will your feet remain where they should be, under your legs? Yep. It felt as though my last skate had a only been a few short days ago and not months. It was a thoroughly skate with no mishaps for me or minime.
We couldn't stay too long. A good friend was coming over to help us celebrate Minime's birthday. I had spent a great deal of the day cleaning and cooking. We are just a couple weeks away from Canadian Thanksgiving, otherwise known as Thanksgiving OG to you folks down south.
Instead of a cake, I took another crack at a super low carb pumpkin pie. Once again I pulled out the chaffle recipe. Take the batter and spread a thin layer on top of a baking sheet line with parchment paper. Bake for about 15 minutes at 325 or until golden brown. It will still be wet in the middle.
Let the sheet cake cool and then give it a good spooshing. You can add another egg here too if it will not form a paste. Use your hands if you like. I used my Kitchen aid. Line a pie plate with parchment and hand shape your crust. Back into the oven, this time at 375, for about 12 minutes or until it is toasted.
For the filling, you can either use regular orange pumpkins or go more low carb with Japanese pumpkin. I actually prefer the kabocha. It has a more fruity, rather than what I find as an earthy taste of orange pumpkins. The kaboucha is milder.
You can pre-bake your sqaush and then let it cool. That will make it easier to process what would otherwise be a very thick skin and hard fruit. A baked skin will peel right off and the flesh easily cut-up to be put into a pot and boil downed with some butter, cinnamon and nutmeg, stevia, maybe some liquor, and gelatine. Keep it on the lowest temperature that will give you a slow bowl and let the flavours meld and the sugars do some caramelizing.
When you are happy with the thickness of your filling, let it cool, and then poor it into your also cooled crust. It is not a bad idea to let the pie set in the fridge for a few hours, but you don't have to. Let it bake in at 350 for about 35-45 minutes. A submerged toothpick should come out clean when it is ready. Garnish with fresh whipped cream, which you can also sweeten with cream.
We enjoyed our pie, along with a roast and charcuterie, in front of some season favourites. It has become a tradition with this particular friend to have an annual viewing of Halloween is Grinch Night.
We also watched Charlie Brown's Thanksgiving.
There was a light sabre fights and Minime got a super fancy light sabre as a gift. It was a lovely evening and a great birthday for Mimime.
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