Making the same dishes every single Thanksgiving getting too routine for you. You want to tamper with your pumpkin pie recipe just a little but you don't want to stray from tradition.
If that's you (or if your Scottish) than this plaid pie is for you! This pie is an innovation of the comforting pumpkin pie. Don't worry it hasn't lost it's comfort! It's made from your traditional pumpkin pie filling as well as acorn squash and purple carrots. With a careful technique you can weave any plaid, striped, spotted, picturesque design you want! AND there's a special bonus advantage to making this plain pie and that is: IT'S FUN TO SAY "PLAID PIE!" So are you ready expand Thanksgiving tradition this year? Yes? Then lets get start with making this unique plaid pie.
Puree Method
Preheat oven to 165C (325F).
Wash and dry the sugar pumpkin, acorn squash, and carrot. Cut around the stem of the pumpkin then cut it in half and remove the seeds. Repeat with squash. Line two baking dishes with aluminum foil (one large and one small a bread pan will do). Lightly oil the foil. Place the pumpkin & squash halves cut side down on the foil in the larger pan. Place the peel carrot in the smaller pan. Bake for 40 minutes. The vegetables will be ready when the flesh easily gives when poke with a fork. Cool at room temperature. Use a fork or spoon to scrape the pumpkin flesh from the peel. Repeat with acorn squash. Mash or puree the acorn squash in a blender. Set aside and mash or puree pumpkin. Be careful not to mix any of the squash, pumpkin, or carrot unless otherwise noted because we want each puree to remain unique in hue. Drain any carrot juice from the pan into a small bowl. If the juice amounts to 30ml or 2 tbsp then discard carrot. Mix carrot juice with 1/2 cup pumpkin puree. If there isn't this much carrot juice then cut carrot into small chunks and mash or puree with 1/2 cup pumpkin. Set puree's aside.
Crust Method
Pan #1
Line one bread pan with aluminum foil, be sure to fit the foil tightly in the corners. Line foil with plastic wrap. Fill with all pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level. Pan #2 Line the next pan with foil being careful to make a side 1” in from the pan's wall. Line with plastic wrap. Fill with all acorn squash filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level. Pan #3 Line the last pan with foil being careful to make a side 2” in from the pan's wall. Line with plastic wrap. Fill with carrot-pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
Filling Method
Crack 2 eggs open into a medium bowl. Separate the yolk from the white of a 3rd egg and add egg yolk to bowl. Slightly beat the eggs. Add 2/3 cup evaporated milk. Stir well.
In a small bowl mix 1 cup dark brown sugar, 1 tbsp sorghum flour, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, one pinch ground cloves. Mix the wet and dry ingredients completely. Pour 1/4 cup of mixture into a small bowl (this should equal 1/6 of the mixture). Pour 1/2 cup into another small/medium bowl. The remaining amount of mixture should be 3/4 cup. Stir well 2 cups pumpkin puree into the largest bowl (3/4 cup of mixture). Stir well 1 cup acorn squash puree into the medium sized bowl (1/2 cup mixture). Stir well carrot/pumpkin puree into the smallest bowl (1/4 cup mixture). You should now have one orange, one caramel and one purple coloured filling.
Plaid Pattern Method
First, you have to choose what kind of plaid pattern you wish to make then you can remove your frozen fillings from the freezer. There are so many types of plaid patterns to choose from but our pumpkin, squash, and carrot-pumpkin fillings are in a ratio 3:2:1 respectively. So we're going to want the pumpkin filling stripes to be three times wider than the carrot-pumpkin. To make things a little easier here's my suggested blueprints (of course you'll need to adjust it slightly according to the size of your pie).
Puree Method
Preheat oven to 325 F (165 C).
Wash and dry the sugar pumpkin, acorn squash, and carrot. Cut around the stem of the pumpkin then cut it in half and remove the seeds. Repeat with squash. Line two baking dishes with aluminum foil (one large and one small a bread pan will do). Lightly oil the foil. Place the pumpkin & squash halves cut side down on the foil in the larger pan. Place the peel carrot in the smaller pan. Bake for 40 minutes. The vegetables will be ready when the flesh easily gives when poke with a fork. Cool at room temperature. Use a fork or spoon to scrape the pumpkin flesh from the peel. Repeat with acorn squash. Mash or puree the acorn squash in a blender. Set aside and mash or puree pumpkin. Be careful not to mix any of the squash, pumpkin, or carrot unless otherwise noted because we want each puree to remain unique in hue. Drain any carrot juice from the pan into a small bowl. If the juice amounts to 30ml or 2 tbsp then discard carrot. Mix carrot juice with 110 g pumpkin puree. If there isn't this much carrot juice then cut carrot into small chunks and mash or puree with 110 g pumpkin. Set puree's aside.
Crust Method
Filling Method
Pan #1
Line one bread pan with aluminum foil, be sure to fit the foil tightly in the corners. Line foil with plastic wrap. Fill with all pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level. Pan #2 Line the next pan with foil being careful to make a side 2.5 cm from the pan's wall. Line with plastic wrap. Fill with all acorn squash filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level. Pan #3 Line the last pan with foil being careful to make a side 5 cm from the pan's wall. Line with plastic wrap. Fill with carrot-pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
Plaid Pattern Method
First, you have to choose what kind of plaid pattern you wish to make then you can remove your frozen fillings from the freezer. There are so many types of plaid patterns to choose from but our pumpkin, squash, and carrot-pumpkin fillings are in a ratio 3:2:1 respectively. So we're going to want the pumpkin filling stripes to be three times wider than the carrot-pumpkin. To make things a little easier here's my suggested blueprints (of course you'll need to adjust it slightly according to the size of your pie).
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