pumpkin parsnip pie

12 Oct

guys. today was quite a day. it started wonderfully and slowly. my little guy slept in until 9! i got to lay in bed and read for a whole hour! it felt like vacation.  then he woke up and the cold he’s been fighting took over his brain and mutated him into a crazy person. he spent most of his waking hours angry or in time out, being angry. by the time his early bed time came all i wanted was a happy piece of this pie. and thanks to some of my favorite friends up the the street i now also have a very delicious adult beverage to accompany it.
it’s not your average pumpkin pie. the parsnip cuts the sweetness just a little but adds a warm depth, and with some brandied maple whipped cream this little treat is off the chain! it tastes good with pretty much anything and if you eat it on the porch with a hot cup of anything you will feel like it’s vacation again…even if it’s thursday night, vacation is really far away and stupid wordpress just deleted your blog post just as you were about to hit publish…i might need some more pie.

pumpkin parsnip pie:

one recipe for ‘a day for pie’s’ crust…only add a dash of nutmeg and cardamom to the dry ingredients.

filling:

3 large eggs
1 cup heavy whipping cream
1/2 cup maple syrup
1 tsp vanilla
1/2 cup packed dark brown sugar
1 1/2 tablespoons all-purpose flour
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
3/4 tsp salt
1 1/4 cup pumpkin
1/2 cup parsnip

first pre-bake the crust. preheat oven to 400 F. make, roll, and pop crust into pan. line it with tin foil and fill with dry beans (or pie weights if you’re fancy). bake for 15 minutes then remove the foil and beans and reduce oven temp to 375 F and bake for an additional 10-12 minutes. remove from oven and set aside.

next peel, slice and steam the parsnips until very soft. then puree until completely smooth. measure out 1/2 cup. (one large parsnip should do the trick)

next beat eggs slightly in a medium mixing bowl and then whisk in the cream, maple syrup, and vanilla. then add the brown sugar, spices, flour, and salt whisking in well. mix in the pumpkin and parsnip (watching for chunks of parsnip. remove them if you find any) until fully combined and pour into the prepared pie shell.
bake at 350 F for 50-55 minutes, rotating mid-way through for even baking. pie will be ready when the middle is set (doesn’t slosh when moved).

while the pie is baking make the whipped cream

 brandied maple whipped cream:

ok guys, honestly i don’t measure for this. i totally wing it on this one (but if this stresses you out, i have guesstimated some measurements below). i simply pour what looks like enough whipping cream for what i need into a small bowl (keeping in mind that it almost triples in volume when whipped) and then i add about half a “glug” of brandy and slightly more maple syrup and then just the tiniest bit of vanilla. with an electric mixer whip for a few minutes until thick. watch carefully as your cream thickens. if you whip it for too long it will begin to form chunks and that just ain’t pretty folks!

measurements for the structured:
1 cup of heavy whipping cream
2-3 teaspoons brandy
1-1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla

when pie is ready, remove from oven and let cool for 20-30 min. serve with whipped cream and a little sprinkle of cinnamon. keep fresh in the fridge for up to 3 days.

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2 Responses to “pumpkin parsnip pie”

  1. Keri October 12, 2012 at 12:52 am #

    Hey gurl! Didn’t know you blogged-glad I found it. I LOVE pie, but that has been mostly my lil sis’ forte as I have focused my effort on high carb baking. 😉 But I think it’s time to try my hand. This recipe sounds legit! I’ll let you know how it goes. Hope the lil man recovers soon. Until then, may the fork be with you.

    Keri

    • adayforpie October 12, 2012 at 10:08 am #

      so excited you’re going to try it! hope you love it! i wish i was as good at the high carb baking as you seem to be. fresh bagels are a dream 🙂

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