Tuesday, November 26, 2013

Guest Post: Pumpkin Pie Variation

My friend Judy tried out this flourless variation on the Pumpkin and Blue Cheese Freeform Pie.

So, I thought I’d let you know about our attempt. We made something a little different. The pie itself was cubes of pumpkin, roasted, and bits of red onion, roasted.

 Then with about 100g blue cheese crumbled

and mixed through (with hands).

The pie crust was the really different part. It was hash browns. So, shredded potatoes, rinsed and patted dry on towels, salted…

cooked on the stovetop in a skillet with lid on until the underside was browned and the top a bit cooked, then pushed onto the bottom and up the side of the skillet with the back of a spoon

then cooked in the oven until brown and crisp.

Then add the filling and bake!

The verdict: yummy! But... the crust didn’t work. Hash brown crust completely collapsed (the sidey-bits) when scooped out of the skillet. Sigh. Need quite possibly to pre-cook it longer, both on the stovetop and in the oven. But it was so yummy we’ll be giving it another shot.

Thanks so much for the idea!!