thanks for thanksgiving & a healthier pumpkin pie crust

Spicy pumpkin pie with a spiced oatmeal, walnut, pecan crust, alongside spiced whipped cream.....

Spicy!

I have a serious pumpkin addiction.  I'm surprised I haven't divulged about it more often.  I adore pumpkin pie, pumpkin pudding, pumpkin ravioli, pumpkin pasta sauce, roast pumpkin, pumpkin seeds, and well, you get the idea.  Oh, and my favourite is black coffee with a scoop of pumpkin ice cream.  It's coffee a little extra sweet and heightened by a little extra spice.

 I still have to tell you about Thanksgiving... yes, quite a late telling, but it's the pie I have to tell you about, and who really needs an excuse for that?  Furthermore, here, we haven't even had weather quite cold enough to feel like fall is even close to being over with.  Definitely a great excuse for a pumpkin pie repeat, even if an excuse was needed.

We spent Thanksgiving at home with family and friends;  it was cozy.

I loved these brussel sprouts lightly steam and then sautéed with bacon.


We also tried a turducken.  It is a lot of meat, and that was all fine and good.  Did I love it?  The meat part, yes.  The taste part?  Well...  it was alright.  We did like the spice of Spolumbo's sausage inside, but Jeff and I decided that next Thanksgiving we are making duck confit.  It's less expensive and even more delicious. Here, is our turducken, albeit, a tad deconstructed.


Ok, that was all fine and good. Although, more often than not, I'm all about dessert. Yes, sometimes I even rush through dinner. For shame, I'm sure.

Can you blame me?


First, make and bake 2 crusts.  Not just any old crusts mind you.  These are spiced oatmeal pecan-walnut crusts.  Yes, they have fiber, and even antioxidants.  Hurrah!  Then, make the deliciously silky filling.  Followed by a slightly spiced whipped cream that will send you over the edge!

Spiced Oatmeal Pecan Walnut Crust (fills 2 spring form pans)
1 cup butter, softened
4 tbsp.  brown sugar
1 1/2 cups flour
1 cup quick cooking rolled oats
1/2 cup finely chopped pecans
1/2 cup finely chopped walnuts
1 teaspoon cinnamon
1/4 teaspoon ground ginger
couple pinches of ground cloves

1.  Pre-heat the oven to 350 degrees Fahrenheit.
1.  Cream the butter and sugar together.  Add the flour, rolled oats, nuts, and spices.  Thoroughly combine.
2.  Divide the mixture in two 9-inch spring-form pans, and press into the bottom as evenly as possible.  (Tip:  use a piece of was paper to keep it from sticking to fingertips)
3.  Bake for 12-15 minutes, until the edges are a golden brown just a touch.  Allow to cool, and set aside until the pie filling is ready.

Spicy Pumpkin Pie
(makes 2 pies in spring form pans)

4 cups canned pumpkin
1 1/3 cup light brown sugar, packed
6 tablespoons molasses
2 heaping teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon kosher salt
6 eggs
2 2/3 cups whipping cream (heavy cream)
6 tablespoons triple sec or orange liqueur

1.  Pre-heat the oven to 400 degrees Fahrenheit.
2.  In a large bowl, whisk together the pumpkin, brown sugar, and molasses.  Whisk in the spices, followed by the eggs.  And finally, the whipping cream and liqueur.
3.  Pour into the cooled crusts, and place in the oven.  Bake for TEN minutes (at 400 degrees).
4.  Immediately lower the oven temperature to, 350 degrees F, for an additional 20-30 minutes.  Remove the pies when the center still jiggles slightly, but the edges should appear quite firm, and a tad darker in appearance.
5.  Allow to cool to room temperature, and then refrigerate.  Bring to room temperature just before serving.

Spiced Whipped Cream....with killer leftovers for pancakes or french toast the next day

4 cups whipping cream
8 teaspoons granulated sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

1.  Combine all ingredients.  Beat thoroughly, until thick and fluffy.

Happy Thanksgiving to all Americans (soon!), and to all Canadians a few weeks back!
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