Erla’s November

I had such grand ideas for the month of November.  I would make this pie and that pie for Thanksgiving…well I did try and I tried very hard……

Pumpkin Chiffon Pie

  • 1 Cup Pumpkin Puree
  • 3 Eggs
  • 1/2 Cup White Sugar
  • 1 Cup Milk
  • 2 Teaspoons Pumpkin Pie Spice
  • 2 Tablespoons Butter
  • 1 (.25 ounces) Package Unflavored Gelatin
  • 1/4 Cup Water
  • 1/2 Cup White Sugar
  • 1 (16 ounces) Package Gingersnap Cookies

Directions:

  • Line one 9″ pie pan with whole gingersnap cookies, breaking as necessary to fit

Gingersnap Crust

  • In a saucepan over medium heat, cook pumpkin puree, stirring frequently
  • Separate the eggs. 
  • Combine egg yolks, 1/2 cup sugar, milk, spices and butter

Egg yolk mixture

  • Add to pumpkin and cook, stirring frequently until mixture is of custard consistency
  • Remove mixture from heat
  • Soften gelatin in the cold water and stir into pumpkin until dissolved

Completed pumpkin mixture

  • Chill mixture until it begins to stiffen – about 1 1/2 hours
  • After mixture has chilled – whip egg whites with 1/2 cup sugar until stiff

Stiff egg whites

  • Fold whipped egg whites into the pumpkin mixture
  • Spoon the mixture into the prepared pan and chill until set – about 3 hours

Mommy's little helper

They look good...anyway!

  • Served topped with whipped cream

So I tried to be productive and doubled the recipe.  Everything seems to be going well until I took the chilled pumpkin mixture from the fridge.  Only the top half seemed to be “stiff”.  I think that I used too much pumpkin puree.

I mixed in the egg whites as directed and put both pies back in the fridge.  After 24 hours, they still did not seem to be right.  I took one pie to Gene’s house for tasting the night before Thanksgiving……the pie was a delicious, mushy mess!

Back home to make:

Profiteroles

Pastry

  • 4 Tablespoons Unsalted Butter
  • 2/3 Cup Water
  • 2/3 Cup Flour
  • 2 Eggs, Beaten

Filling

  • 1 1/4 Cups Heavy Cream
  • 1/4 Cup Powdered Sugar
  • A Little Gran Marnier
  • 2 Teaspoons Finely-grated Orange Zest

Chocolate Sauce

  • 2/3 Cup Semi-sweet Chocolate Chips
  • 2 Tablespoons Orange Juice
  • 1/2 Cup Powdered Sugar
  • 2 Tablespoons Butter

Directions:

  • Melt butter in a pan with the water.  Bring to a boil and immediately tip in flour

Butter & Water

  • Beat well until the mixture forms a ball that comes cleanly away from the pan.  Leave to cool
  • Beat or whisk in the eggs, a little at a time.  Continue beating until the mixture is smooth and glossy

Smooth & Glossy Mixture

  • Put the mixture into a decorating bag fitted with a 1/2-inch plain nozzle (as you can see, I did not use a nozzle at all)

  • Pipe about 24 small balls onto a greased and floured cookie sheet

As you can see, I did not flour the pan...made no difference

  • Preheat oven to 400 degrees and bake for 15-20 minutes until well risen and golden brown.  A few minutes before removing from oven, pierce each ball with a sharp knife to release steam.  Cool on a wire rack

I would probably cook them a little bit longer next time....not so golden brown in this picture

  • To make filling, whisk the cream until stiff
  • Stir in powdered sugar, Grand Marnier and orange zest
  • Put the cream into a decorating bag fitted with a small nozzle and pipe the cream into the choux buns through the slits
  • To make the sauce, put all the ingredients into a bowl over a pan of hot water and heat until melted.  Stir well
  • Pile the profiteroles on a serving dish and just before serving, pour over the warm sauce….Enjoy!

Pumpkin Pie – Part Deux…..

Graham Cracker Crust

  • 2 Cups crushed graham crackers
  • 4 Tablespoons of butter, melted

Directions:

  • Mix the graham cracker crumbs with butter and press into a 9″ pie plate
  • Bake at 350 degrees for 8 to 10 minutes
  • Remove and let cool

  • Scrape pie filling and crust from the above mentioned pie into a bowl
  • Fold in the remaining profiterole filling
  • Spoon mixture into the graham cracker crust and chilled until served

Gene said it was "the most delicious screwed up pie" she ever had

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2 Responses to Erla’s November

  1. Neve says:

    Wow – a baking festival at your house! Mommy’s little helper is so cute xx

  2. Erla says:

    Am I really the only one who posted in November??? SLACKERS!

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