Thursday, December 28, 2006

Solano Pumpkin Pie with Mole

I got the idea for this pie long after Thanksgiving was over and long after I did the mole inspired enchilada pie called Chicken Vallejo as a birthday present for a friend. A trip to my local Mexican food store and way too much time on my hands gave me the idea.

Solano Pumpkin Pie with Mole

1 1/2 cups of canned pumpkin, well drained.
1/2 cup coconut cream
1/2 cup evaporated milk
2 large eggs, beat the crap out of them
1/2 cup piloncillo (Mexican cone sugar)
1/2 cup molasses with 1 Tb bitter cacao powder mixed in it
1/3 tsp salt
1/2 tsp cloves
1/2 cup grated fresh ginger, drained with 1/4 tsp ground ginger to kick it up
1/2 tsp cayenne pepper
1/4 tsp nutmeg and allspice mix
1/2 tsp orange zest
1 Tb lime juice
1/4 cup rum, brandy, orange liqueur, whiskey, or orange juice

Now I don't know why this works, but the above won't work unless you put ONE TEASPOON of mole paste in it.

All right. Now oven to 425 and bake for 15 minute.
Turn down to 375 and start checking at that point for doneness when a toothpick inserted in the thickest part of the pie comes out clean. It will rise and be cracked on top.


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