Kelsey offered me a choice of making a drink, appetizer, side dish, entrée or dessert. I tried very hard not to follow my heart, and go for an appetizer or main course, but that didn’t happen. Heart won over the head. Dessert it had to be, and what better choice for Fall than this fabulous Praline Pumpkin Pie from this beautiful book.
I have to admit this is my first go at making pumpkin pie, something I’ve wanted to do for long, and now can see what we’ve been missing. India is not a ‘pumpkin puree in a can’ country, and if we need pumpkin puree, we just need to do it from scratch. The recipe was exciting enough to get me to do just that. Making pumpkin puree is simple as can be, and what’s better than fresh pumpkin puree whenever you want it, and at a fraction of the cost.
Bought a 500-600gm pumpkin, halved it, took the innards out & roasted it in the oven at medium heat, cut side down, for about 35-40 minutes. Scraped the roasted pumpkin, hot, from the peel, & mashed it immediately with a fork. I added the sugar & the pie spices into it at this time itself . The favours were beautiful. The puree can be made in advance and kept in the fridge for a couple of days. Yield approximately 1 1/4 – 1 1/2 cups of pumpkin puree.
The pie was delicious beyond belief. This was the first time I’d seen a pie recipe with a praline topping, and was slightly skeptical in the beginning. One bite transported us to pie heaven, and banished all doubts. The caramelised walnuts with brown sugar & butter took it to an all new level. The combination of flavours made for a perfect fall marriage. Unsweetened whipped cream added the guarantee of luxury! I’m not to good at making pie shells from scratch, so this was my second attempt. The first pie shell was used in another pie, which I shall post later. I hope to get a crash course in making pie shells soon.
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