Ice Cream Pumpkin Pie

I had 1/2 a can of Libby's canned Pumpkin Puree leftover from Thanksgiving in the fridge, so I decided to make another version of Pumpkin Pie that I found in The Junior League Centennial Cookbook. This recipe was originally published in Epicure, and was submitted by the Orange County, CA Junior League. I used the same gingersnap cookie (ginger biscuit) crust that I used for my Pumpkin Chiffon Pie instead of the store-bought shortbread pie crust called for in the recipe, so the substitution is noted below. It's yummy!--just like a second taste of Thanksgiving!

1 (9-inch) pie crust (or prepared gingersnap crust--see my Thanksgiving Treats post from Nov.)

1 pint (475ml) vanilla ice cream

1 cup heavy cream

1/2 tsp vanilla extract

1 cup canned pumpkin puree

3/4 cup sugar

1/4 tsp ground or grated nutmeg

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp salt

1. Bake and cool pie crust per directions (or per my post if using gingersnaps).

2. Soften and spread the ice cream on the bottom of the pie crust. Place in the freezer for 15 minutes. Meanwhile, mix the pumpkin with the sugar, spices and salt; stir until thoroughly blended.

3. Whip the cream until it forms soft peaks; add the vanilla. Fold into the pumpkin mix.

4. Pour the filling over the layer of ice cream and smooth the top. Place in the freezer for at least 6 hours or overnight. Cut into wedges 10-15 minutes before serving. Serves 6-8.

Mediterranean Vegetable Pitas with Spicy Squash Dip

I made this Spicy Squash Dip with some leftover chickpeas (garbanzo beans) about 3 weeks ago and it kept really well in the fridge, so I decided to make some Mediterranean pita bread sandwiches with the remaining dip. The dip is great served warm on pita breads or flat-breads alone for an appetizer, but it really added a special flavor to the sandwiches.

Mediterranean Vegetable Pitas

Ingredients:

whole wheat pita breads

Spicy Squash Dip (see recipe below)

extra virgin olive oil

red wine vinegar

1/4 c. chopped fresh Italian flat-leaf parsley

Equal amounts: cherry tomatoes (quartered), cucumber (thinly sliced and quartered), and red onion (thinly sliced and quartered)

feta cheese (low-fat OK)

In a bowl or small container, combine the tomatoes, cucumber, red onion, and flat-leaf parsley with a little olive oil and vinegar, then crumble some feta cheese into the mix, and season with salt and fresh ground pepper. The mixture is to taste, so add more cheese, oil, vinegar or seasonings as desired. The mixture is even better if left to chill overnight in the fridge before serving, as the veggies will marinate in the dressing.

To assemble the sandwiches, toast pita bread in the toaster oven until warmed and slightly browned. Cut an opening along 1/2 of the pita edge (not on the flat face). Heat 3-4 tablespoons of Spicy Squash Dip per pita in the microwave for 30-45 seconds, or until warm. Spoon dip into each pita bread opening and spread over bottom half of pita. Spoon in chilled vegetable & feta mixture until pita feels almost full, and enjoy warm!

The dip recipe came from The Martha Stewart Living Cookbook: The Original Classics.

Spicy Squash Dip

1 15 oz. (425g) can pumpkin puree

1 15 oz (425g) can chickpeas, drained and rinsed

1 tsp whole cumin seeds, toasted

1 tsp whole mustard seeds, toasted

1 tsp whole coriander seeds, toasted

2 Tbsp extra virgin olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbsp fresh lemon juice

1 tsp fresh thyme leaves

To toast seeds, place them in a heavy skillet over medium high heat and shake pan back and forth until seeds are aromatic and start to take on color. Transfer toasted seeds to a spice grinder or mortar and grind into a fine powder. Set aside.

Combine the pumpkin, the mixed ground spices, olive oil, chickpeas, salt, pepper, lemon juice and thyme leaves in a food processor. Process until smooth, about 30 seconds. Serve immediately, or let cool and refrigerate.

Thanksgiving Treats! - Pumpkin Chiffon Pie & Cranberry Rasberry Relish

I made a full Thanksgiving dinner for 6 English friends on Friday night (turkey, stuffing, mashed potatoes, gravy, cranberry sauce, glazed onions, honey cooked carrots, salad and croissants), but the dessert was everyone's favorite. This recipe for Pumpkin Chiffon Pie comes from my mom:

Pumpkin Chiffon Pie

3 eggs (yolks and whites separated)

1/2 c. white sugar

3/4 c. brown sugar

1 1/4c. canned pumpkin (or pumpkin puree)

1/2 c. warm semi-skim milk

2 t. cinnamon

1/2 t. each salt, ground ginger, nutmeg and all-spice (mixed spice in UK)

1 T gelatin powder

1/4 c. water

Pie Crust

30 gingersnap cookies (20 ginger biscuits in UK)

4 T. melted butter (about 60g)

4 T. white sugar

Crust : Preheat oven to 350F/180C. Mix gingersnaps in food processor. Pour into pie pan and add sugar and butter. Mix together and press into pie pan. Bake for 6 minutes and cool.

Filling: Beat egg yolks with white sugar in top of a double boiler. Add pumpkin, milk, and seasonings. Cook until thick, stirring constantly. Add gelatin, which has been soaked for 5 min in 3 T of warm water, and stir until gelatin is dissolved into mixture. Cool mixture in refrigerator until pie filling begins to thicken. Add brown sugar and stir to mix. Beat egg whites until stiff peaks form and fold into pumpkin mix. Pour into cooled pie shell and chill 4 hours or overnight for best results. Serve with whipped cream.

This cranberry relish is a sweet and refreshing addition to any roast meal, and also makes a great fruit filling for trifles!

Cranberry Raspberry Relish

16 oz./500g fresh cranberries, finely chopped in food processor

2 green apples, peeled, cored & finely diced in food processor

10 oz./310g frozen raspberries, thawed and drained

1 c. sugar

1/2 c. orange marmalade

1 tsp. lemon juice, or to taste

Mix all ingredients in a large bowl and refrigerate up to 1 month. Serves 12.