Plaid Pie - Pumpkin Innovation

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.

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Imperial Measurement Instructions

Metric Measurement Instructions

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Ingredients: Imperial measurements

Pie Crust
1 cup Arrowroot powder
3/4 cup Coconut flour
1/4 cup Sorghum flour
1/4 cup Whey protein
3 tbsp. Soy protein
1/2 tsp Salt

1/2 cup Shortening, chilled
1/2 cup Butter, frozen

1/2 cup Water, ice cold

Filling
2 1/2 cups Pumpkin puree (1 sugar pumpkin)
1 cup Acorn squash puree (1 acorn squash)
1 purple carrot or 1/8 cup Purple carrot or beet juice

2 eggs
1 egg yolk (for extra richness)
2/3 cup Evaporated milk

1 cup Dark brown sugar, packed
1 tbsp Sorghum flour
1 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/8 tsp Cloves, ground

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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.

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Crust Method

Prepare pie crust by sifting 1 cup arrowroot powder, 3/4 cup coconut flour, 1/4 cup sorghum flour, 1/4 cup whey protein, 3 tbsp. soy protein. Add 1/2 tsp salt.

Cut 1/2 cup chilled shortening into 1/4 to 1/2 inch cubes. Grate 1/2 cup frozen butter. Toss butter, shortening, and 1 1/2 cups flour mix. Keep stirring until it almost reaches a dough consistency. Toss with the remaining flour until crumbly. With a spatula or wide spoon fold in 1/2 cup cold water until it starts to come together into large clumps. Make two equal balls. Cover with plastic wrap and refrigerate 3o minutes.

Preheat oven to 230 C (450 F).

Remove dough from fridge. Line table with plastic wrap or parchment paper and lightly flour with sorghum flour as needed. Flatten dough with the palm of your hand. Place another sheet of plastic wrap or parchment paper on top of dough. With a rolling pin work dough into a 6 inch circle. Peel back wrap/paper from the top. Quickly flip dough and wrap/paper over (so that what was on the bottom is now on the top and what was on the top is now on the bottom). Peel back the wrap/paper from the top. Resume rolling. Peel back wrap/paper as often as necessary. Dough should be 1" wider than your pie pan is.

Read this paragraph carefully before proceeding. Peel top wrap/paper off. Place pie plate upside down on the centre of the dough. Carefully/slowly pull the dough off the table, by the edge of the wrap/paper, until you can put your hand under the centre of the dough. With one hand on the bottom of the pie plate and one on the bottom of the dough, quickly flip over so that the dough is now laying on top of the pie plate. Peel wrap/paper off and gently fit dough into the corners of the plate.

There should be some dough hanging off the edges of the pie plate. Using a small knife cut the excess dough off.

You'll need 3 bread pans, aluminum foil, and plastic wrap (optional).

Flour & fat, flour, and water

Flour and fat

Flour & fat and flour

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.

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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.

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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).

The light coloured areas outside of the pie's circumference are representing what will need to be trimmed from each strip of filling.

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Ingredients: Metric measurements

Pie Crust
125g Arrowroot powder
75g Coconut flour
35g Sorghum flour
25g Whey protein
20g Soy protein
1g Salt

120g Shortening, chilled
110g Butter, frozen

125ml Water, ice cold

Filling
550g Pumpkin puree (1 sugar pumpkin)
250g Acorn squash (1 acorn squash)
1 purple carrot or 30 ml purple carrot or beet juice

2 eggs
1 egg yolk (for extra richness)
80 ml Evaporated milk

180g Dark brown sugar, packed
2g Sorghum flour
1-2g Cinnamon, ground
large pinch Nutmeg, ground
large pinch Ginger, ground
pinch Cloves, ground

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Puree Method

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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.

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Crust Method

Prepare pie crust by sifting 125g Arrowroot powder, 75g Coconut flour, 35g Sorghum flour, 25g Whey protein, 20g Soy protein. Add 1 gram salt.

Cut 120g chilled shortening into 1/5 to 2/5 cm cubes. Grate 110g frozen butter. Toss butter, shortening, and 130f flour mix. Keep stirring until it almost reaches a dough consistency. Toss with the remaining flour until crumbly. With a spatula or wide spoon fold in 125 ml cold water until it starts to come together into large clumps. Make two equal balls. Cover with plastic wrap and refrigerate 3o minutes.

Preheat oven to 450 F (230 C).

Remove dough from fridge. Line table with plastic wrap or parchment paper and lightly flour with sorghum flour as needed. Flatten dough with the palm of your hand. Place another sheet of plastic wrap or parchment paper on top of dough. With a rolling pin work dough into a 6 inch circle. Peel back wrap/paper from the top. Quickly flip dough and wrap/paper over (so that what was on the bottom is now on the top and what was on the top is now on the bottom). Peel back the wrap/paper from the top. Resume rolling. Peel back wrap/paper as often as necessary. Dough should be 1" wider than your pie pan is.

Read this paragraph carefully before proceeding. Peel top wrap/paper off. Place pie plate upside down on the centre of the dough. Carefully/slowly pull the dough off the table, by the edge of the wrap/paper, until you can put your hand under the centre of the dough. With one hand on the bottom of the pie plate and one on the bottom of the dough, quickly flip over so that the dough is now laying on top of the pie plate. Peel wrap/paper off and gently fit dough into the corners of the plate.

There should be some dough hanging off the edges of the pie plate. Using a small knife cut the excess dough off.

Flour & fat, flour, and water

Flour & fat

Flour & fat and flour

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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 80 ml evaporated milk. Stir well.

In a small bowl mix 180g dark brown sugar, 2g sorghum flour, 1-2g ground cinnamon, a large pinch of both ground nutmeg and ground ginger, plus one pinch ground cloves.

Mix the wet and dry ingredients completely. Pour 75g of mixture into a small bowl (this should equal 1/6 of the mixture). Pour 150g into another small/medium bowl. The remaining amount of mixture should be 225 grams.

Stir well 440g pumpkin puree into the largest bowl (225g of mixture). Stir well 167g acorn squash puree into the medium sized bowl (150g mixture). Stir well carrot/pumpkin puree into the smallest bowl (75g mixture). You should now have one orange, one caramel and one purple coloured filling.

You'll need 3 bread pans, aluminum foil, and plastic wrap (optional).

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

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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).

The light coloured areas outside of the pie's circumference are representing what will need to be trimmed from each strip of filling.