Tag: gordon ramsay pumpkin pie

Best Pumpkin Pie Ever – Come for the Pie, Stay for the Dollop

This Thanksgiving, we’re assuming your turkey will be juicy;
your mashed potatoes lump-free; and your gravy, smooth as silk. You are a
regular visitor here, after all.

However, it’s probably not a bad idea to hedge
your bets and serve a pumpkin pie so tasty and texturally perfect that no
matter what goes wrong, everyone will leave with a smile on
their face, and a delicious memory in their heart. By the way, this is that pie.

After many years of experimentation, I’ve
finally perfected what I think is the ideal formula. As I mention in the video,
I’ve removed an egg white, and replaced it with some additional yolks. This
results in a pie that’s not only richer, but also much less likely to crack.

Of course, you still need to not to overcook it. An extra 5
minutes in the oven is kryptonite to even the most brilliant pumpkin pie
formulas. Use the knife test I demonstrated and you should be fine. Worst case,
there’s always the whipped cream. Ah, the whipped cream.

I remember my friend, and world-famous photographer, Andrew Scrivani telling me about a food stylist whose spoon work is so sexy and
enticing that she makes a good living just specializing in dollops. Well, I’d
like to take this opportunity to apologize for ruining her career.

Once the world sees the slow-mo magic that is the old,
“twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in
no time. That’s right, now anyone will be able to do magazine-quality dollops like
a boss (and by boss, I mean overpaid food stylist).

Anyway, ruined careers aside, this really is a fantastic,
and incredibly easy pumpkin pie recipe, and I sincerely hope you consider
adding it to your holiday menu this year. Enjoy!

Ingredients for one pumpkin pie:

1 can (15 ounce) pumpkin

1 large egg

3 egg yolks

1 can (14 ounce) sweetened condensed milk

1/4 teaspoon freshly, and very finely ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 tsp Chinese 5-spice (or to sub: a small pinch each of
ground star anise, ground cloves, and ground white pepper)

1/2 teaspoon fine salt
9-inch unbaked pie crust

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Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.

The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends.

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method^[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.

Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings: 5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)

Ingredients:

2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
reduced fat sour cream for garnish, (optional)

Directions:

Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.

When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

Blend in a blender or immersion blender and blend the soup until smooth.

(Optional) Garnish with light sour cream and sage. Makes 8 1/2 cups.

References

^{^} this method (www.thegraphicweekly.com)

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Pumpkin Spiced Oatmeal

A warm, creamy bowl of pumpkin spiced oatmeal is a great way to start your morning! High in fiber and heart healthy whole grains, this breakfast will fill you up and keep you satisfied until lunch.

I love the convenience of overnight oats in a jar^[1], but today I was craving a warm bowl of oatmeal just like Mom used to make. She made the best oatmeal when I was a kid, it was so creamy (made with whole milk) and she always cooked it with cinnamon sticks.

I tried to replicate the creaminess using a blend of almond milk and water to keep it light and the results were wonderful. Topped it with homemade pumpkin butter^[2], skinny pumpkin granola^[3] and a pinch more cinnamon and pumpkin pie spice… heavenly!

If you’ve made pumpkin granola, it’s the perfect topping to add a little crunch. If not, you can top it with a few dried cranberries and chopped pecans or pepitas. Enjoy!

Pumpkin Spiced Oatmeal
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 1 bowl • Old Points: 4 pts • Points+: 6 pts
Calories: 216 • Fat: 6 g • Carb: 38 g • Fiber: 6 g • Protein: 6.5 g
• Sugar: 6.5 g
Sodium: 106 mg

Ingredients:

1/2 cup uncooked oats (us GF oats of gluten-free)
1/2 cup unsweetened almond milk
1/2 cup water
pinch of pumpkin pie spice
pinch of cinnamon

For topping:

Directions:

Cook oatmeal in almond milk and water along with cinnamon (you can add a cinnamon stick too) and pumpkin spice according to package directions.

Pour cooked oatmeal in a bowl and top with homemade pumpkin butter^[4], skinny pumpkin granola^[5], cinnamon and pumpkin pie spice. Enjoy!

References

^{^} overnight oats in a jar (www.gordon-ramsay-recipe.com)
^{^} pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} skinny pumpkin granola (www.gordon-ramsay-recipe.com)
^{^} homemade pumpkin butter (www.gordon-ramsay-recipe.com)
^{^} skinny pumpkin granola (www.gordon-ramsay-recipe.com)