3.357 Patty Pumpkin Pie (with recipe)


27 (Thu) December 2012

Patty Pumpkin Pie


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Although I don’t really bake, and I don’t really like desserts, a dessert that I do bake on occasion is pumpkin pie.  I’ve developed a thin version that consists of a base crust only and contains a bit less than half the amount of pie mix than usual.  The main advantage is that it cooks very quickly into a relatively dry finish, dense kinda like a brownie, allowing it to be cut into small pieces (e.g., squares) and eaten by hand.  The equal proportion of top to bottom also provides a more balanced flavor profile, in addition to textural evenness.


Traditional recipes call for graham crackers, but lack of availability and high cost in Korea forced me to come up with an alternative – Sablé cookies – which may work even better, because they don’t require the addition of sugar and salt.
2 boxes (210 g) Sablé cookies
100 g salted butter
1/4 can (1 cup) (200 g) pumpkin puree (unseasoned)
1/2 can (3/4 cup) (175 ml) evaporated milk
1/4 cup cream (or whole milk)
1 egg
1/4 cup sugar
1 tb molasses sugar (or 2 tb more sugar)
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

Molasses sugar adds a more intense sweetness than regular sugar, but it isn’t essential (I happen to have a huge block that I’d initially acquired to make barbecue sauce).

1.  Whiz the cookies in a food processor (or just crush them) to crumbs.

2.  In a saucepan on medium heat, melt the butter, add the cookie crumbs, and stir.

3.  Press the crumbs (e.g., with a potato masher) into a 28-cm (11-in) pie dish to form a dense, uniform layer on the bottom.

4.  Combine the remaining ingredients and mix into a smooth batter.

5.  Pour the batter in an even layer just barely covering the crust.

6.  Cook in an oven at 220C (425F) for 15 minutes then at 150C (300F) for 10 minutes.

7.  Cool for at least 1 hour prior to serving.

(See also FOODS.)

(See also PLACES.)

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