My chocolate turkey place setting and a photo of my great-grandmother basting a turkey.
Happy Thanksgiving, everyone! I hope everyone had a wonderful and delicious meal with their loved ones. I sure did. My side dishes turned out beautifully. The green bean casserole I mentioned in my last post was perfect. Everyone around the table raved about it. (Thanks, Jules, for the great recipe!)
I also made a F-A-B-U-L-O-U-S gluten free stuffing that was out of this world! The Breadsmith in my area makes gluten free items every Wednesday. Last week I placed an order for their Cranberry Orange gluten free bread. I found a really great recipe on the Weight Watcher's site for Stuffing with Sage and Chives. I followed that for the most part, but instead of the whole wheat bread, I used my cranberry orange bread (obviously), and I also added some Bilinski Apple Chardonnay Chicken Sausage. Yum!
My favorite thing I made was the pumpkin pie! I was inspired by Christopher and Tia's post about baking au naturel. I signed up to make this year's pie with nothing that came out of a can. How'd it turn out? Well...
I wasn't really sure where to start. How do you roast a pumpkin? How do you make pumpkin pie without evaporated milk? I hit the web to do a little research. I found my answer over at 101 Cookbooks. Heidi made a Spice-Kissed Pumpkin Pie that was just what I was looking for. From how to roast a pumpkin to blending your own pumpkin pie spice, everything was natural. I knew I wasn't going to follow her recipe that was inspired by Kathy FitzHenry exactly. I wasn't really sold on the hazelnut, but I loved her recipe for the pumpkin. I roasted my pumpkin this past Sunday so it'd be all set to go.
Now I just needed to figure out my crust. I could go with a traditional crust or something else...
I was once again inspired. This time by the Bleeding Heart Bakery's holiday menu. My eyes went straight to the "Pumpkin Pie in Chocolate Crust". Bleeding Heart Bakery makes a few flavors of gluten free cupcakes (they are good, my friends bought me some a couple years ago), but that is the extent of their gluten free menu. I decided that they weren't the only ones making a pumpkin pie in chocolate crust.
With a little help from the Magic Bullet, I ground up some OrgraN Mini Outback Animals chocolate cookies. I mixed the ground up cookies with 2 tablespoons of cocoa powder and butter and pressed it into my pie pan.
I then made my pumpkin pie spice blend. I ground up my cinnamon, cloves, and allspice. It smelled amazing. I whisked it together with brown sugar, added my pumpkin, vanilla, eggs, and coconut milk. My sister and I have fallen in love with So Delicious French Vanilla Coconut milk creamer. I hoped that the creamer would do a good job as a fill in for evaporated milk. I poured the mixture in my pie shell and off it went into the oven.
An hour later I had my fresh pie. It didn't look very orange, but I read on Iceberg to Arugula that when roasting your own pumpkin the puree will be lighter.
After the scrumptious feast tonight, it was time to put it to the test. Did it turn out? You betcha!
The chocolate crust was divine. Crispy with just the right amount of chocolate. Not too thick, it complimented the pumpkin perfectly. The filling was so full of flavor with the fresh pumpkin and spices. I think the coconut milk made it a little lighter in density too. With a pie this good, I can't imagine ever going back to the canned stuff. Thanks for the challenge, Tia!