Tuesday, November 2, 2010
Heirloom Pumpkin Pie Cobbler
Heirloom Pumpkins are pure art from the earth. Each one with such a unique history and charming character. I almost dislike cutting into one for the sake of my utmost joy of peering at them sitting about. I finally got to bring a small piece of Southern France to my Texas kitchen. The Musquee de Provence, also know as the Fairytale Pumpkin. It is an extremely beautiful copper color and deeply ribbed heirloom pumpkin shaped like a flat cheese wheel. It was first brought to American in 1899. I've heard tell that in the French open markets they will use a machete to carve off a piece for sale, using the deep furrows between the pleats as a cutting guide, then simple weigh the chopped piece seeds and all. From further inquiries it sounds as though it is one of the French favorites for soups. I will surely need to bring down my big soup pot and give it a try. For baking however, be sure to drain your pumpkin through some cheesecloth. They are a little more juicy than the common pumpkins you would buy at the supermarket. Also you will most likely want to roast those yummy pumpkin seeds. Unless you know the farmer that grew your pumpkin personally the seeds are not worth replanting. Most of the pumpkins have most likely cross pollinated with another variety if more than one type was grown. It's far better to order your seeds from a good heirloom seed company, rather that go through the process of trying to grow something that will not be true and being disappointed with the end results. You will most likely end up with pumpkins that don't look or taste like a pumpkin at all.
Now, for the Heirloom Pumpkin Pie Cobbler. It's just delicious with a good hot cup of coffee. It's just to hard waiting for Thanksgiving for that creamy pumpkin pie. This recipe will give you all the essence of fall in every smell and bite.
For Crust and Topping
1 1/2 cup whole organic oats
1 1/4 cup unbleached all-purpose flour
3/4 cup brown sugar
3/4 cup real butter at room temperature
1/4 cup finely chopped pecans or walnuts
1/4 cup raw organic pumpkin seeds
1/8 cup raw organic sunflower seeds
1/8 cup golden plump raisins
1/4 tsp. sea salt
1/2 tsp cinnamon
1/2 tsp baking soda
2 cups fresh puree roasted pumpkin
2/3 cup plain whole milk organic yogurt
1/3 cup brown sugar
1 fresh farm egg room temperature
1 tsp. dark rum
1 tsp. pure vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
In your mixing bowl combine all the ingredients for your crust and topping and mix until it becomes coarse and crumbles. Use 1/2 of the mixture to press into a 9X13 baking dish. Reserve the rest for the topping. Bake crust on 375 for 10 minutes.
Combine all the ingredients for the filling in a separate mixing bowl and beat until light and creamy. Spread this over your crust and then crumble the topping on top. Bake for 25 minutes at 375. Let it cool before you cut it into squares.