Y is for…Yam & Pumpkin Pie

Y is for…Yam & Pumpkin Pie – Candy Coated Culinista

This is a Pie I always make in the fall or winter, whether for Thanksgiving, Christmas it has some amazing flavours.

Yield/Serving: 2 pies
Prep Time: 10 min
Cook Time: 30 min
Difficulty level is: Easy

For Crust

• 1 cup Graham Cracker crumbs
• 1 cup Chocolate Cookies crumbs
• ¼ cup unsalted butter melted
For Pie
• 1 cup pumpkin puree
• 2 cups yams, peeled and rough chopped
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 egg, whisked
• 1 can condensed milk
For Meringue
• 2 eggs whites
• 1 ½ cups confectioner’s sugar
• Pepitas for decoration, or pumpkin seeds

1. Preheat over @ 375°F.
2. Mix graham cracker & chocolate cookie crumbs with butter in a medium bowl until moist. Add a little more melted butter is required.
3. Press crumbs into the bottom and up the sides of two pie plate. Bake in centre of oven, covered with foil, for 10 min.
4. Boils yams in a saucepan until tender using a fork.
5. Drain water and mash yams.
6. In a large bowl add in pumpkin, yams, cinnamon, ginger, nutmeg.
7. Whisk eggs in a small separate bowl and stir into the bowl filled with pumpkin and yams and mix.
8. Slowly pour in the can of condensed milk until absorbed.
9. Pour into pie shells and bake for 30 minutes.
10. Transfer to a wire rack to cool.
11. Using the electric mixer pour in egg whites and slowly add the confectioner’s sugar.
12. Spread meringue on pumpkin pie.
13. Garnish with pepitas.
14. Serve warm or cold.

• If you have a kitchen butane torch, it will make burning the meringue much easier. Alternatively set the oven to broil to burn the meringue.

Please Enjoy

My thoughts
Another amazing spin on what seems to be my most made recipes. I preferred the chocolate and graham crumb crust and also the combination on pumpkin and yam. It gives the pie a firmness that I like. I also practice some more of my piping skills and was quite happy with how it turned out.

Cinderella Pumpkin Soup

Cinderella Pumpkin Soup - Candy Coated Culinista

Cinderella Pumpkin Soup – Candy Coated Culinista

My new traditional of two whole years of a weekend getaway to Norfolk County for Pumpkinfest is so enjoyable and relaxing. The autumn foliage, pumpkin patches, hiking and long walks, hay & corn mazes, great lakes, Halloween decorations and of course pumpkins. This year I finally decided to lug home to big pumpkins packed in the luggage.

Yield/Serving: 1 litre
Prep Time: 15 min.
Cook Time: 1 hr to 1 hr. 30 min.
Difficulty level is: Easy

• 1 white Cinderella pumpkin
• extra virgin olive oil
• 500 ml mushroom broth
• 500 ml vegetable broth
• Sea salt, to taste
• Black pepper, to taste
• Fresh oregano
• Fresh thyme

1. Pre-heat oven to 450°F
2. Wash pumpkin and de-seed and cut into pieces and place in a large bowl.
3. Coat pumpkin with extra virgin olive oil and place in roasting pan and roast for 60 minutes.
4. When pumpkin is finished roasting immediately place in a bowl and cover with saran wrap. (Letting the squash remain warm in the bowl, so it will be easier to remove the skin)
5. Over medium heat, in a large Dutch oven pour in the mushroom and vegetable stock and let cook.
6. Start peeling away the skin from the pumpkin and squash and add to pot.
7. Add salt, pepper, oregano and thyme and continue to cook for 30 minutes over medium-low heat.
8. At the 15 minute mark use an immersion blender to blend and let simmer.
9. Serve.

• Freeze a portion if desired.
• Don’t waste the seeds. Roast and add to soup as a garnish.

Please Enjoy

My thoughts
Simple and uncomplicated and divine. When I was in the pumpkin patch selecting my pumpkins I asked the farmer if the white pumpkins are well orange inside and if I could still bake or cook with them; to which she replied “yes” and I was sold. I bought two as I have never seen this breed or colour pumpkin before. The Cinderella pumpkin really shined with the roasted pumpkin seeds that added some much needed texture to the soup and I of course froze some for another day.

%d bloggers like this: