Thanksgiving dinner with the Coast Guard: Pumpkin pie
Posted by LT Stephanie Young, Tuesday, November 26, 2013
Coast Guard food service specialists serve in approximately 370 units worldwide. The keep the Coast Guard fleet ready and able to perform the service’s missions.
As many Americans gather together with family and loved ones on Thanksgiving, we thought there was no one better to turn to for advice on preparing the perfect meal than our own food service specialists. Yesterday we shared the recipe for some Thanksgiving Day sides. Today, we’re sharing the recipe for a delicious pumpkin and pecan pie topped with maple-bourbon Chantilly cream.
2 “pie” pumpkins
Remove stem and cut in half. Remove the seeds and stringy innards. Place open side down on a sheet tray and loosely cover with foil, roast at 375 degrees for about an hour or until you can easily pierce with a fork. Scrape the inside of the cooked pumpkin and discard the skin. Puree in a food processor and cool.
Pumpkin and pecan pie
1/2 cup light brown sugar, firmly packed
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups fresh cooked, pureed pumpkin
¼ cup roasted and chopped pecans
1/4 cup light corn syrup
2 eggs, lightly beaten
2 tablespoons melted butter
1/2 cup evaporated milk
1/2 cup milk, scalded
1 unbaked pie shell, 9-inch
Mix sugar, salt and spices. Add pumpkin, pecans, then corn syrup, eggs, butter, evaporated milk and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into the shell and bake at 375 deg. for 25 to 35 minutes. A knife should come out clean when inserted in center.
Bourbon maple Chantilly cream
1 Half pint heavy whipping cream
2 Tbsp. maple syrup
1 Tbsp. bourbon
1/8 cup of powdered sugar
Whip cream at high speed until soft peaks form. Add bourbon, maple and powdered sugar and whip until medium peaks form.