Thursday, 29 November 2012

• Post-Thanksgiving Pumpkin Pie with Shortbread Cookie Crust

  This is a guest post from CakeSpy.
  
  

  It's considered good form to know when it's time to leave a party.

  But what if you stayed and it ended up being mega-fun?

  Sometimes erring on the side of caution is just no fun. I figure this is probably true when it comes to baked goods, too. Even though Thanksgiving was last week and in many people's minds, Pumpkin Pie Season has come to an end, I guess I'm just not ready to let the good times end. I still want to get high on pie.

  ...aaaand, I happened to have an extra can of pumpkin. So I decided to make a sort of cookie-pie hybrid with all of those Walkers shortbread cookies I still have on hand (they sent me samples and I've already made Million Dollar Shortbread Bars and Holiday Magic Bar Cookies).

  So I followed a basic graham cracker crust recipe, but used crushed-up shortbread cookies instead. And then I filled it with my favorite (simple) pumpkin pie recipe, with a dash each of cinnamon, nutmeg, and cardamom. I sprinkled the top with almonds and baked it up. When it came out of the oven, I thought what the hey--and sprinkled it with more shortbread bits.

  

  Now, I've got to say, even after Pumpkin Pie Prime Time, this pie definitely knew how to warm up a cold winter night. Impatient, I served it still slightly warm--the sweetened condensed milk helps it stay kind of solid even while slightly warm--and topped with some ice cream which promptly began a beautiful melting process. Good Thanksgiving Spirt of the Mighty was this thing good! This is a fantastic pie-to-cookie-season hybrid. Enjoy. 

  

  Pumpkin Pie with Shortbread Cookie Crust

  For the crust

  • 2 boxes crushed Walkers Highlander shortbread (or similar)
  • 3 tablespoons melted butter

  For the filling

  • 1 can unsweetened unspiced pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • a mighty dash of cinnamon
  • nutmeg and cardamom to taste
  • A handful of almonds, and a few more crushed shortbread cookies, for topping

  Procedure

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, stir together the cookie crumbs and melted butter. Press into the bottom and up the sides (as much as possible) of a 9-inch pie plate.
  3. In a large bowl, mix together the pumpkin, sweetened condensed milk, eggs, and spices until smooth and incorporated. Pour into the pie plate on top of the crust, taking care not to disturb the freshly pressed crust.
  4. Sprinkle the almonds on top. I added the shortbread cookies AFTER baking, but I don't think it would hurt to add them before baking.
  5. Bake for 30-40 minutes or until just jiggly in the center but set on the sides. 
  6. Let cool as much as you can before serving.

  
  Do you eat pumpkin pie after Thanksgiving? All year round?

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