The credit for the crust seen here goes to my sister Lynda - expert baker extraordinaire.
Synaesthesia is a neurological phenomenon in which one kind of sensory input is perceived by more than one sense. Like the sound of clattering dishes, which can sometimes sound like bright blue sparks, or the smell of tonka bean, which feels somewhat like ochre velvet. In true synaesthetes, these associations are involuntary. Certain letters are always associated with certain colours, certain numbers with certain shapes or forms. A kind of voluntary synaesthetic response can be useful in articulating what may otherwise remain an ephemeral taste experience. We capture the even polish of a wine by describing it as round. Chiles are fiery. Cheese can be sharp.
The inspiration for the vibrant spice mix that makes this pie taste “luminous”, as one guest described it, is the variegated foliage of October trees shot through with low, afternoon sun.
There are strong, distinct colours – you’ll taste the ginger, and probably the orange peel – but the overall effect is a bright harmony of dazzling colour. I hope you’ll enjoy its flavour as much as we have.
Ten-spice pumpkin pie
Makes 2 nine-inch pies
Prepare and blind-bake two nine-inch pie crusts. In a large bowl, mix a large can of puréed pumpkin (796 mL), 4 eggs, one cup of brown sugar, one cup of white sugar, a half a teaspoon of salt, a cup and a half of condensed milk, and two tablespoons of the following spice mix, ground:
1 tbsp. whole cloves
1 tsp. whole mace
1 2-inch cinnamon stick
2 tsp. ground ginger
3 whole pods green cardamom
1 piece dried orange peel, about one inch square
10 black pepper corns
2 whole star anise
1 whole nutmeg
1 tsp. whole allspice berries
Pour filling into pie shells, and bake in 425 F oven for 15 min. Turn oven down to 350 and bake for another half hour, or until the centre of the pie is domed and set. Serve with hand-whipped cream flavoured with vanilla, sugar, and lemon zest.
Oh my this sounds sooo lovely with all the spice! Beautiful photos!
Ooh-la-la-lovely. Perhaps I’ll make some, without the pie crust though as I’m not much of one for the crust but much more interested in the filling.
Is that with (sweetened) condensed milk (like Eagle Brand)? Or evaporated milk (like Carnation)?
Hey Victor,
The recipe calls for evaporated milk but you can also use cream. I would not use condensed milk, as that is very thick and sweet. The sweetness in the pie comes from the sugar rather than from the milk. If you are feeling really adventurous, you can substitute half a cup of maple syrup for the same amount of sugar.
cheers, Rob
Victor,
You could also try the same spice mix in a pumpkin crème brulée, I know how you love using that blow torch.
D.
The spice mix sounds luscious, and Rob, I love the idea of substituting maple syrup for sugar. I’ve often wondered if you could make a “mashup” of pumpkin pie and tarte au sucre? If so, you two would be the ones to do it. Beautiful as always.
The maple syrup trick actually comes from Martha Stewart. Reliable as always.