Tuesday, November 12, 2013

RECIPE: PUMPKIN PIE - Dutch Oven Baked



Cookware needed

Shallow 14 inch Dutch Oven with lid
Wire Rack or trivet to elevate the pie (Something to raise the pie about a 1/4 to 1/2 inch off the bottom)
9 inch Pie Tin or Pyrex Glass Pie Dish (We prefer a glass pie dish)
Charcoal Briquettes - about 34 (We prefer Kingsford)
Aluminum foil

Ingredients

1 Uncooked 9 inch Pie Crust (formed into the pie dish)

5 Tbsp       Agave Nectar 
1/2 tsp       Salt
1 tsp.         Ground Cinnamon
1/2 tsp       Ground Ginger
1/4 tsp       Ground Cloves
2               Eggs
1  15oz     Can 100% Pumpkin
1 cup        Of a 12 oz Can Evaporated Milk

*Or in place of the Agave use 1/4 Cup Sugar, then instead of 1 cup of Evaporated Milk as called for with the Agave, use the whole 12 oz can of Evaporated Milk with the sugar.

Start charcoal 15 minutes before start of baking.

Whisk eggs in a large bowl.  Mix in the Pumpkin and the Sweetener and spices.  Gradually whisk in the evaporated milk until uniformly mixed.


Pour into the pie shell

Cover edges of the pie crust with a narrow piece of foil, all around the pie.  Do not cover the pumpkin mixture except for just at the crust.

Drape a long piece of foil in the Dutch Oven and up over the opposite sides.  This foil will be used to lift the pie out when baking is complete.  This foil tent over the crust edge will prevent the crust from over cooking and burning.

Place the metal rack in the bottom of the Dutch Oven directly on the foil.

Gently place the pie on the rack and cover with the Dutch Oven lid.

Using a shallow 14 inch Dutch Oven place 11 hot coals in a ring under the outer perimeter of the bottom of the Dutch Oven.  17 coals on the top would create 350° heat, but we need 425°, so add a total of 20 coals to the lid arranged in a ring at the outer perimeter.  Bake 40 to 60 minutes.  Start checking at the 40 minute range, then every 5 minutes until the pumpkin center firms up.  When a knife is inserted and comes out clean the pie is done.   (Hint: don't lift the lid high doing the check process and loose all the heat.  You will also need to adjust coals, cook time, and provide a wind break based on adverse weather)

Baking time in your kitchen oven as a normal pie, and no Dutch Oven is 40-50 minutes.

Cool on rack for 2 hours.  Then serve or keep refrigerated.   Best served with Whipped Cream.







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