Walnut & Balsamic Pumpkin Pie
Cooking Time: 1 hour
Serving Size: 8
1 1/3 cups all purpose flour
1/8 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 12oz can evaporated milk
1 tbsp Isola Organic Cream of Balsamic
1 1/4 cup coarsely chopped walnuts
1/2 cup shortening
1/2 tsp salt
2 cups freshly cooked & mashed pumpkin
3 tbsp melted butter
3/4 cup packed brown sugar
3 1/2 tbsp cold water
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured hands, shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust.
- Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
- While pie is baking combine walnuts and brown sugar in a small bowl. Combine butter and nut-sugar mixture; stir until moistened. Sprinkle over top of cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly.
- Cool pie. Before serving, drizzle Isola Organic Cream of Balsamic in a pattern over the pie slice for an elegant look and a balanced taste.
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- To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.
Tip: Use Isola Organic Cream of Balsamic as a drizzle on your favorite spiced seasonal foods for just the right amount of tart flavor to balance the creamy treat of autumn.
Don't have time to bake a pie? Grab your favorite store bought pumpkin pie and add an Organic Cream of Balsamic topping to step it up.