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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)!
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Curtis Stone’s Fresh Pumpkin Pie
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Here’s a recipe destined to become a mainstay at your holiday table.
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Serves: 8 to 10
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Prep Time: 45 minutes, plus 3 hours cooling and chilling time
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Cook Time: 1 hour 50 minutes
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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.
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Ingredients
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1 1/4 cups unbleached all-purpose flour
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2/3 cup granulated sugar, divided
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8 tbs. (1 stick) cold unsalted butter, cut into small pieces
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Two 1 1/2-lb. sugar pie pumpkins
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2 3/4 cups heavy cream, divided
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2 large eggs
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1/4 cup packed golden brown sugar
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1 tsp. each ground cinnamon and ground ginger
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3/4 tsp. freshly ground nutmeg
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1/8 tsp. ground cloves
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Method
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To make crust:
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1.
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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.
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To make filling:
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2.
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Position a rack in center of oven and preheat oven to 425°F.
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3.
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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 375°F.
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4.
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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.
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5.
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Whisk remaining granulated sugar, 1 cup cream, eggs, brown sugar, spices, and 1/2 tsp. salt into pumpkin puree. Reserve filling at room temperature.
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To blind bake crust:
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6.
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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.
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7.
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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.
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To finish pie:
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8.
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Pour enough pumpkin filling into hot crust to fill it completely but without it spilling over. Lower oven temperature to 350°F 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.
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To serve:
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9.
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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.
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Curtis Stone
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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.
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Aussie Curtis Stone learned to cook from his mom and grandmother. As he says:
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“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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