Skinny Sexy Slow Food

Skinny Sexy Slow Food: Maple , Caramel and Pumpkin Pie


Skinny Sexy Slow Food: Maple , Caramel Pumpkin Pie

This is a homemade Maple, Caramel, Pumpkin pie with a spelt crust. It was delicious, a bit like pumpkin candy or as my friend Bethane said, a pumpkin praline. It was an accident, I was going to Dr. up some pie filling but when I got to Whole Foods all that was left was organic pumpkin. So I quickly went through the recipe  file in my brain and remembered that I needed eggs and a can of sweetened condensed milk. The resulting pie was amazing....subtly sweet, deliciously spicy and a bit chewy in a most excellent way. 

The recipe is simple.Preheat the oven to 425 . You'll need one pint size box or can of unseasoned pumpkin, One can of sweetened condensed milk, 2 organic eggs, 1/3 of a cup of dark maple syrup , at least two tablespoons of mixed pie spice (heavy on the cinnamon!) , several teaspoons of bourbon and 1/3 of a cup of high quality caramel. Mix it all together in a kitchen aid or other mixer until it is a batter and then add 4 dashes of organic liquid smoke ...Yes you heard me right!

Pour it all into a 9 inch pie crust....I used a premade spelt crust that I got at Whole Foods and it was yummy! Then bake it for 10 minutes at 425, reduce the heat to 350 and continue to bake for 50 more minutes or until done. Take a broom straw and insert it into the center to test for doneness. If the straw comes out clean you're ready to go. Next time I'm going to melt some butter , sugar and pecans together and make a caramel for the bottom of the pie which I think will be amazing.  We served it warm with vanilla ice cream and a some Rusty Nails...that decadent combination of single malt scotch and drambuie. A good ale would have worked as well! One sliver of this one goes along way, but it's the perfect Autumn dessert and well worth the splurge.


Skinny Sexy Slow Food: A jug of wine , a loaf of bread and WOW!


Photograph source unknown


I'm of the opinion that everyone should try to bake their own bread once! If you've never smelled the wondrous aroma of fresh yeasty rising dough, you're really missing out on slow food at it's best. The fact that 4 simple ingredients can turn into something so wonderful is why I consider bread making one of the highest forms of food alchemy and I encourage you to try this recipe, I really do. Forgive the shameless plug for Le Creuset because it's his job! I have to say though that Le Creuset really is the best of the cast iron cookware, and baking bread  this way is alot more romantic than using a bread maker. The bread is fabulous and all it needs is some fresh sweet butter , a bit of sea salt and a glass of wine.

 I've used Le Creuset for decades and I have pieces that my mother used way before me...they still look absolutely brand new. I encourage you to try a piece or two if you never have but be careful, it's a totally addictive collectible although one that you can never have too much of!  It's pricey for sure but I've found great used pieces (sometimes in the discontinued colors!) on ebay so have a look there too!