Blog Archive

Sunday, December 27, 2009

A Recipe: Pumpkin Pie with a Special Touch

Pumpkin Pie with a Special Touch
by Victoria Challancin

 When I prepared this recipe in a cooking class I gave for Mexican cooks in preparation for an American Thanksgiving, I knew it was a keeper.  A new tradition--and when it comes to holidays, I'm generally a traditionalist.  At least for my main dishes, I don't stray far from the recipes of my Mother and Grandmother.  But Martha Stewart's Pumpkin Pie with a Whole Wheat/Pumpkin Seed Crust and a topping of Candied Pumpkin Seeds, with its lightly chile-infused Hispanic touches, was guaranteed to be a hit with my Mexican students.  And it was.  So of course I prepared it again as a part of my Thanksgiving offerings to a joint dinner with friends.  A new family tradition was born.

What did I change?  I made the crust as given in Martha Stewart's original recipe. The filling I used, on the other hand, was the one printed on the label of a can of Libby's canned pumpkin (it's hard to improve on this very basic recipe).  As for the topping, I think it is safe to say I doubled the amount of cayenne pepper, making it two generous pinches.  Also, I thought Martha was a bit stingy with the amount of candied pumpkin seeds she served, so I simply loaded them atop my pie--the ones I could wrest away from my students, that is.  They agreed that the pumpkin seeds alone made a great snack and could be served alone or perhaps in a salad.


jgalger333 said...
This comment has been removed by the author.
jgalger333 said...
This comment has been removed by the author.
jgalger333 said...

Hello Victoria, My name is Jennifer Green Alger, I'm doing a blog myself called Jen's Dish at I love your blog!
I was refered to you by my dear friend, Rick Richards,
I am very interested in going to cooking school. and would like some more info.
Thank You,