Enjoy this month's recipe!
RECIPE OF THE MONTH
NO KID HUNGRY
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Hi, John! We hope you enjoy
October's Recipe of the Month. It's just one small way to
say thank you for all you do for hungry kids.
Keep an eye out for next month's recipe,
too! Each month features a scrumptious recipe from a chef working with
us on the front lines of childhood hunger.
And as you dig into that first slice of pumpkin
pie (made with real roasted pumpkins!), please feel free to pass this
along to another pie-loving friend (just try not to get any crumbs on
the keyboard)!
Pumpkin Pie
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Curtis Stone's Fresh Pumpkin Pie
Here's a recipe destined to become a
mainstay at your holiday table.
Serves: 8 to 10
Prep Time: 45 minutes, plus 3 hours cooling
and chilling time
Cook Time: 1 hour 50 minutes
Make-Ahead: Dough can be made up to 2 weeks
ahead, wrapped tightly and frozen. Pie filling can be made up to 2
days ahead, covered and refrigerated. Bring filling to room
temperature before using.
Ingredients
*
1 1/4 cups unbleached all-purpose
flour
*
2/3 cup granulated sugar, divided
*
8 tbs. (1 stick) cold unsalted butter,
cut into small pieces
*
Two 1 1/2-lb. sugar pie pumpkins
*
2 3/4 cups heavy cream, divided
*
2 large eggs
*
1/4 cup packed golden brown sugar
*
1 tsp. each ground cinnamon and ground
ginger
*
3/4 tsp. freshly ground nutmeg
*
1/8 tsp. ground cloves
Method
To make crust:
1.
In a food processor, pulse flour, 1
tbs. granulated sugar and 1/2 tsp. salt to blend. Add butter and pulse
about 10 times, or until butter is in pea-size pieces; do not
overprocess. While pulsing, add 3 tbs. ice
water, then pulse just until moist
clumps of dough form, adding more water 1 tsp. at a time, if
necessary. Shape dough into a disc, wrap and refrigerate for about 1
hour, or until firm.
To make filling:
2.
Position a rack in center of oven and
preheat oven to 425F.
3.
Place pumpkins on a baking sheet and
roast 50 minutes or until they have softened and a knife can easily
pierce through skin. Cool pumpkins for 10 minutes. Lower oven
temperature to 375F.
4.
Cut pumpkins in half. Using a large
spoon, scoop seeds from pumpkins and discard. Scrape softened flesh
from skin and place in a blender. Discard skin. You should have about
1 lb. softened pumpkin. Puree hot pumpkin until smooth, adding 1/4 cup
cream to help move pumpkin around, if necessary. Cover and let stand
for 5 minutes to allow steam to soften pumpkin further. Transfer puree
to a large bowl and cool. You should have about 2 cups of puree.
5.
Whisk remaining granulated sugar, 1
cup cream, eggs, brown sugar, spices, and 1/2 tsp. salt into pumpkin
puree. Reserve filling at room temperature.
To blind bake crust:
6.
Unwrap dough, set it on a floured
surface and lightly dust top of dough. Roll out dough to a 12-inch
round, occasionally rotating dough and dusting with flour to prevent
sticking. Brush away excess flour and transfer dough to a 9-inch pie
dish, centering it in dish and allowing excess dough to hang over
edges. Lightly press dough into dish. Trim dough, leaving a 1-inch
overhang. Fold overhang under itself and crimp edge. Freeze for 10
minutes, or until dough is very firm.
7.
Line frozen dough with parchment
paper, leaving an overhang, and fill with about 1 lb. dried beans.
Bake for 20 to 25 minutes, or until edges are light golden. Remove
beans and parchment paper, and bake crust for 5 to 10 minutes, or
until bottom of crust is pale golden.
To finish pie:
8.
Pour enough pumpkin filling into hot
crust to fill it completely but without it spilling over. Lower oven
temperature to 350F and bake pie for 30 to 35 minutes, or until
filling around edges is set and center still jiggles slightly when pie
is gently jostled (pie will continue to set as it cools). Transfer pie
to a rack to cool completely, about 2 hours. Serve or refrigerate
until firm.
To serve:
9.
In a medium bowl, whip remaining 1 1/2
cups cream until soft peaks form. Cut pie into wedges. Top with
whipped cream and serve.
Curtis Stone
You might know Curtis from
his appearances on Top Chef
and new television series,
Field Trip with Curtis Stone.
Or maybe you know him from
his best selling cookbooks
and award-winning
restaurants. We also know
Curtis as an all-star No Kid
Hungry advocate. He's
lobbied on Capitol Hill to
advocate for summer meals
programs, participated in
countless culinary events to
raise awareness and funds and
even named No Kid Hungry his
#Commit2One charity partner
this year.
Aussie Curtis Stone learned
to cook from his mom and
grandmother. As he says:
"It was also around
this ripe age of 4 that I
tried my hand at cooking. I
love to eat. I've always been
a greedy little monster who
can't get enough food.
Learning how to cook was sort
of an extension of always
wanting to eat. My best
mate's dad was a chef. He
sort of lived this rock star
lifestyle: He'd come in late
from work, and he had long
hair and tattoos, and he
didn't conform to my dad's
social circle where they all
wore suits. I wanted what he
had."
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