View Single Post
Unread 09-21-2013, 07:43 AM   #1
Full Fledged Farker
Join Date: 09-18-10
Location: West Chester, Pennsylvania
Downloads: 0
Uploads: 0
Default Autumn sage-sausage crust pumpkin fatty pie, pumpkin spice scones, and salted pumpkin seed biscotti

Took a half day yesterday to usher in Autumn. This year’s pumpkin cook includes a sage-sausage crust pumpkin pie, pumpkin spice scones, and salted pumpkin seed biscotti.

To make, slice & grill the pumpkin until soft, scoop it out & then into a pot with some ‘Spice of Life’ pumpkin wine, boil off all liquid and continually mash the pumpkin until it’s a nice consistency. This is the base pulp for all three cooks.

For the pie, incorporate the pumpkin into pie filling using whatever recipe you like. For the fatty ‘crust’ I used a roll of Jimmy Dean sage sausage. Roll it out to a uniform thickness and then lay it in a pie crust, trim & crimp the edges then add the filling. Into the egg indirect @ 400. It took a little over an hour to cook.

On the plate with whipped cream & a chilled glass of Spice of Life. The saltiness of the crust went really well with the pie.

For the scones I used my standard scone recipe (2.5 cups of flour, 1 tablespoon of baking powder, pinch of salt, one stick of butter, & 2 eggs, to that I added one cup of brown sugar and about a cup and a half of the pumpkin and some pumpkin spice seasoning):

350 degrees for about 40 minutes:

Cooling off:

A nice drizzle:


For the biscotti, I used my standard recipe (3 cups of flour, some corn meal, tablespoon of baking powder, pinch of salt, one stick of butter & two eggs, to that I added a cup of the fresh pumpkin, a cup of brown sugar, more pumpkin spice seasoning and the toasted & salted pumpkin seeds). First, separate & rinse the seeds, toss in olive oil and salt & pop on the grill until nice & golden brown:

About 35 minutes later, first bake is done:

Another 15 minute bake after slicing:

Fall has arrived in Pennsylvania like clockwork, the weather is perfect
Eggs & Kettles
Zippylip is offline   Reply With Quote

Thanks from: --->