OCTOBERFEST PIE

OCTOBERFEST PIE

Few flavors seem to capture the true seasonal essence of autumn like pumpkin.  Like its fall-favorite cousin, the apple, the options are pretty limitless.  Whether your preference is for breads, muffins, or bars, or you’re one of the connoisseurs who love it in your coffee drink of choice, the fall months are perfect for full enjoyment of pumpkin.  Particularly when it comes to pie!

Now, admittedly, as with apple pie, the options and variations of pumpkin pie are all vast and varied.  Everyone seems to have their own special spice blend or twist on this American classic dish.  In doing a little research on pumpkin pie, it was interesting to find out the oldest documented recipe for this favorite dates back to 1621, in which settlers of Plimouth Plantation would roast hollowed pumpkins filled with milk, honey, and spices.  The pumpkin pie we know today, baked in a pastry pie crust, and capturing pureed pumpkin, evaporated milk, and spices, actually dates back to 1651.  And as irony would have it, we have a French chef, Francois Pierre la Varenne, to thank for what we consider an American holiday tradition.

I recently found a fantastic recipe from Raine Gottess, of Coconut Creek, Florida for an award winning “Octoberfest Pie”, which won the 2008 American Pie Council - Crisco Pie Challenge in the Pumpkin division.  This is NOT your Grandmother’s pumpkin pie recipe!  However, if you’d like to try something a little different, give this one a shot.  It’s a little time consuming, but well worth the work.

OCTOBERFEST PIE:

Crust:

·         2 Packages of Cinnamon Graham Crackers

·         ½ Cup Butter

·         4 Tbs. Brown Sugar

Filling:  Layer 1:

·         1  8 Oz. Package of Cream Cheese, Softened

·         2 Tbs. Sour Cream

·         1 Egg

·         ¼ Cup Sugar

·         ½ tsp. Vanilla

·         1 Tbs. Flour

Filling:  Layer 2:

·         1  8 Oz.  Package of Cream Cheese, Softened

·         1 tsp. Vanilla

·         1 ½ Cups Powdered Sugar

·         ½ Cup Canned Plain Pumpkin

·         ¼ tsp. Cinnamon

·         ¼ tsp. Ginger

·         1/8 tsp. Cloves

·         1 8 Oz. Tub of Whipped Topping

Filling:  Layer 3:

·         1  4 Oz. Box of Jell-O Cheesecake Flavored Pudding Mix

·         ½ Cup Milk

·         ¾ Cup Canned Plain Pumpkin

·         ¼ tsp. Ginger

·         ¼ tsp. Cinnamon

·         1/8 tsp. Nutmeg

·         1/8 tsp. Cloves

·         1 8 Oz. Tub of Whipped Topping

Layer 4:  Whipped Topping:

·         2 Cups Heavy Whipping Cream

·         2 Tbs. Powdered Sugar

DIRECTIONS:

FOR CRUST:

Using a food processor, finely crumble your graham crackers.  In a mixing bowl, blend graham cracker crumbs, brown sugar, and melted butter.  Spray a 10-inch pie plate with baking spray.  Press crumb mixture into pie plate.  Immediately put in the freezer.

FOR FILLING LAYER 1:

Preheat to 450 degrees.  Using a mixer, beat well the softened cream cheese, sugar, and egg.  Add sour cream, flour, and vanilla.  Pour into the graham cracker crust.  Cover the edges with foil.  Bake as follows without opening the oven door:

·         450 degrees for 8 minutes

·         Reduce to 25 degrees for 20 minutes

·         Turn off Oven – allow to sit in oven for 15 minutes

Allow to cool fully before adding additional layers.

FOR FILLING LAYER 2:

Using a mixer, beat softened cream cheese with vanilla.  Add powdered sugar.  Mix in pumpkin and spices.  Fold in whipped topping.  Spread over cooled pie.  Return to freezer.

FOR FILLING LAYER 3:

In a bowl, using a whisk, mix pudding and milk until thickened.  Add in pumpkin and spices.  Fold in whipped topping.  Spread over Layer 2.  Refrigerate for 1 hour.

FOR WHIPPED TOPPING:

In a large bowl, beat heavy whipping cream at a high speed for 2-3minutes.  Gradually add powdered sugar as cream thickens.  Spread topping on top layer with a spatula or decoratively pipe with a pastry bag and tip.  Garnish with chopped pecan and lightly sprinkle with cinnamon.