Now that we have Halloween out of the way, what do we do with all those pumpkins that are strewn about the yard? Well never fear, Chef Gilligan is here to give you a few tips and to give you a jump start on your Thanksgiving pumpkin pie.
The word pumpkin originates from the word pepon, which is Greek for “large melon.” The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin.” The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico. Pumpkins are a squash-like fruit that range in size from less than 1 pound to over 1,000 pounds.
Now there's our short history lesson over he's a recipe using Bailey's Irish Cream to create a delicious Thanksgiving pie.
- 1 1/2 cups all-purpose flour
- 1/4 Cup powdered sugar
- 6 tablespoons unsalted butter, chilled cut into pieces
- 4 eggs
- 2 tablespoons cold water
- 1 1/2 Cup canned pumpkin pulp
- 3/4 Cup brown sugar
- 1/2 Teaspoon cinnamon
- 1/2 Cup heavy cream
- 1/4 Cup Baileys Original Irish Cream
* Place flour, powdered sugar, and butter in a food processor and pulse until mixture resembles a coarse meal. Beat together 1 egg and water. Add to flour and process until mixture forms a ball. Form a flat disk from the dough. Cover with plastic wrap and chill for 1 hour.
* Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie tin. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use.
* Preheat oven to 350F (175C). Beat pumpkin and remaining eggs in a medium bowl creamy. Beat in brown sugar and cinnamon until smooth. Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into piecrust.
* Bake for 40-50 minutes or until a knife inserted off-center comes out clean. Remove from oven and cool to room temperature.
* Cut into wedges and serve. Store for up to 3 days covered in the refrigerator.
* Note: If piecrust edges become too brown during baking, cover with aluminum foil.
Originally published Nov 2010.