Wednesday, November 2, 2011
Savory Bacon Crusted Pumpkin Pie
And I gave it up for my health. Perhaps it was foreshadowing when I was working at Dogfish Head Alehouse in Falls Church and there was a guest in the restaurant who was celebrating with friends. He didn't want a appetizer plate. He didn't eat anything the whole time he was there. He had a few glasses of red wine y nada mas. He had Celiac Disease. (he couldn't eat the food because everything on the menu was marinated or battered in it beer.) I had heard of it, I even suspected I had it when did my brief stint as a vegetarian and realized that despite the cool freakin' name, Seitan did not agree with me. The guy told me he used to be really into micro brews and was a real beer connoisseur. It made me sad. I actually thought that I would rather die of some horrible disease than give up beer.
1 12 oz pack of bacon
2 cups fresh pumpkin puree or 1 can
1/4 cup walnut butter (or any nut butter or cheese if you choose to eat it, or leave it out completely, whatever)
1 Tbsp apple cider vinegar (optional)
1 tsp garlic powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp nutmeg
1/4 tsp anise seed
Line pie plate with bacon. Bake at 400 degrees for about 10 minutes. Remove from oven and drain off excess bacon grease. You can dump this is you live in fear of saturated animal fat, or you can save it to season your cast iron.
This was the longest blog I will ever write. I blame the wine.