Adri Yarkin, Winner of the 2012 Vashon Farmers Market Pumpkin Pie Contest

Congratulations to Adri Yarkin, our 2012 Champion Pumpkin Pie Baker

Here is her winning recipe just in time for your Holiday baking:

Oil Pie Crust for a single crust:
1 cup + 2 Tbs flour
1/2 tsp salt
Mix flour and salt, then slowly drizzle in the oil as you mix
1/3 cup oil
2 Tbs cold waterRoll oil between two pieces of waxed paper. When it is rolled out, lift off the top piece of paper and lay it back down. Flip the dough with the two pieces of wax paper, and now remove the top piece of paper. Then carefully lift the dough which is supported on the back by the single piece of paper, and flip it into the pie plate. Peel off the waxed paper, and ease the dough into the plate. Poke the dough with a fork, and bake for 10 minutes. Pumpkin Pie Filling, from the Joy of Cooking, 1997 edition.
(Use 3 eggs for a soft, custardy filling, 2 for a firmer pie.)

Preheat the oven to 375.

Joy says to whisk in a bowl, but we do this all in the blender:
2-3 large eggs,
2 cups cooked pumpkin,
1 raw carrot , 1/4 apple, and a pinch of stevia, added into the blender
1 1/2 c. light cream, or evaporated mild, or a 3/4 cup milk and 3/4 cup heavy cream. (We have also made it with 2% milk and it was delicious, but for the pie contest we used light cream)
1/2 cup sugar
1/3 cup firmly packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp saltPuree and pour into pre-baked (see above) crust, then bake for about 35 minutes, or until only the center wiggles just a little bit.

Happy Thanksgiving Everyone!


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