I posted a photo of this sunshiney pumpkin pie a few days ago on Instagram and lots of you nice folks asked for the recipe, so here it is! Its the pumpkin pie recipe from my book and it includes a few of my very favorite things - maple syrup, creme fraiche, and roasted squash puree. You can definitely use canned pumpkin puree too, but roasted butternut squash is nice if you have it. The crust in this photo was a little experiment that I am working on, but I have linked to my favorite crust below. Feel free to use what you like if you have another one though. Happy Thanksgiving everyone!

Winter Luxury Pumpkin Pie

from Sweeter off the Vine

Makes one 9-inch pie

A couple of years ago, after attending the Common Ground Fair in Maine, I fell in love with the winter luxury pumpkin. Winter luxuries are an heirloom variety of pumpkin prized for their caramel infused flavor and smooth texture. They are admittedly hard to find, even in NYC, but if you can locate one where you live I highly suggest picking it up. They are about the size of a sugar pumpkin and they have beautiful netting on their skin, almost like a cantaloupe. Winter luxuries (that name!) have thinner skins than most hard winter squash so they can’t be stored as long as other varieties, which is part of the reason they have fallen out of favor with farmers. Substitute roasted butternut squash or canned pumpkin purée if winter luxury pumpkins aren’t available where you live. If you are concerned about over filling the pie shell, bake any extra filling alongside the pie in buttered ramekins until it puffs slightly in the center.

1 disc of your favorite pie crust - This is mine

2 cups (450g) roasted butternut squash purée (canned pumpkin works too!)

3/4 cup Grade B maple syrup

3/4 cup heavy cream

1/2 cup (112g) crème fraîche

3 eggs, lightly beaten

1 teaspoon vanilla extract

3/4 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon nutmeg

1/2 teaspoon salt

Position a rack in the lower third of the oven and preheat it to 425ºF.

To blind bake the crust:

On a lightly floured surface, roll out the pie dough into a roughly 12-inch circle about 1/8- inch thick. Place it into a 9 or 10-inch pie plate fold the edges under and crimp. Dock the crust with a fork. Chill the formed crust in the freezer for 15 minutes or until very firm. Line the chilled crust with a piece of parchment paper and fill with pie weights or dried beans. Slide the crust into the oven and bake for 15 minutes or until the edges are golden and crisp. Carefully remove the parchment paper and weights then bake the crust for 10-15 more minutes or until light golden all over. If the crust puffs up at all while baking gently press it back into the pan with an offset spatula or fork. Let the crust cool slightly while you prepare the filling.

Turn the oven down to 350ºF.

Whisk all of the filling ingredients together until well combined. Then strain the mixture through a fine mesh sieve for maximum smoothness.

Put the baked pie shell on a baking sheet, then pour the filling mixture into the shell. Slide the pan into the oven and bake until the filling is slightly puffed and the center wiggles just slightly when you shake the pan, about 30 minutes. Cool the pie completely before serving with a dollop of whipped cream.

It's no surprise that everything from Yotam Ottolenghi and Helen Goh’s new book Sweet is craveworthy, but I am obsessed with these stamped gingerbread. I have made them at least 5 times this holiday season, and I’ll probably make them again if I get the chance. They are perfect Christmas cookies - beautiful, tasty, easy to make in large quantities, and they taste great after a few days at room temperature.

I do add a bit more spice than is called for in the recipe (which is reflected below) because I like a little extra cardamom and allspice in my gingerbread. I also add a pinch of salt to the glaze because I think it helps the buttery flavor pop. t's safe to say that these are going in the permanent Christmas cookie rotation.

A note about cookie stamps: The one I use is hand carved and pretty similar to the ones available here. Happy Baking!

Did you know I am teaching a food and photography workshop in PARIS (!) with Olaiya Land this Spring? There are only a few spots left. Click through to learn more and reserve your spot. See you in Paris!

Soft Gingerbread Tiles with Rum Butter Glaze

lightly adapted from Sweet by Yotam Ottolenghi and Helen Goh

EDIT 12/21/18 - I have gotten several comments that the dough was dry and crumbly and when I went to make these again this year I had the same issue. I added another 2T of butter which seemed tofu the problem so I have adjusted the recipe to reflect that change. If you would like to try the original recipe as written use 6 Tablespoons (85g) butter. I also like to add an additional 1/2 teaspoon ginger and cut the cardamom to 1/2 teaspoon cardamom, and the allspice to 1/4 teaspoon.

Soft Gingerbread Cookies

8 tablespoons (115g) unsalted butter at room temperature

1/3 cup plus 2 tablespoons (90g) dark brown sugar

1/4 cup (100g) blackstrap molasses

1 large egg yolk

1 3/4 cups plus 2 tablespoons (235g) all purpose flour

1 tablespoon dutch process cocoa

1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon black pepper

1/4 teaspoon salt

Rum Butter Glaze

2/3 cup (80g) confectioner’s sugar

1/4 teaspoon cinnamon

1 tablespoon unsalted butter, melted and warm

1 tablespoon dark rum (or lemon juice)

1 teaspoon warm water

pinch salt

Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth. Add the egg yolk.

Sift all the dry ingredients into a bowl. Reduce the speed of the mixer and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured surface and knead gently.

Roll out the dough so it’s about 1/4-inch thick (no need to chill it first, but the dough can be wrapped in cling film and kept in the fridge for up to two days before baking). Preheat oven 325F. Line two baking trays with baking parchment and set aside.

Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. Using a round biscuit cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread.

Transfer the cookies to the lined baking trays about 1-inch apart. Re-roll the dough and continue to stamp and cut until all the dough is used up. Bake for 9-10 mins, rotating the trays halfway through, until firm to the touch. They will continue to firm as they cool.

Prepare the glaze while the biscuits are in the oven, as it needs to be brushed on while they are still warm. Sift the icing sugar and cinnamon into a bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey.

Remove the biscuits from the oven, leave to rest for 5 mins, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Biscuits will keep for up to five days in an airtight container.