Baby Belle's delicious square pie (pumpkin-chevre-caramel pie)

[big brown horse]

For all my goat's milk peeps out there!

Got this from my goat milk making class (that I had to postpone) and I thought I'd share... (One of the goat's name is "Baby Belle".)

This is my recipe for delicious square pumpkin-chevre-caramel pie. I guarantee it is delicious. Only don't make it in the summer, just make it in the fall or winter when the butterfat is high.

Ingredients:

2 readymade pie crusts from the store (don't be ridiculous, it is much better to buy pie crust than make it these days)
4 eggs from your neighbor's chickens (don't use nasty store-bought eggs)
29 oz pumpkin, fresh or canned (Trader Joe's has a nice organic pumpkin filling if you don't have a fresh pumpkin handy)
1 cup sugar
1 t salt
2 t cinnamon
1 t ginger
1 can (12 oz) evaporated milk
1/2 cup chevre (make it from your Nigerian milk. If you don't have any Nigerians, stop reading this.)
1/2 cup goat milk caramel cajeta. (You can use LaMancha, Nubian, or mini milk to make the caramel if you are out of Nigerian milk.)

This is a double pie. Take both of your crusts and press them into an 11x14 rectangular baking dish. You will have a little extra crust, so fancy up the rim to make it look like you labored for hours over a handmade crust. Maybe you could make a sort of a rolled rope, or do one of those things where you make little hummingbird footprints all around the edge with a fork. Do something artistic.

Beat all the remaining ingredients together. Don't leave out the ginger. Add filling to your square pie and bake at 425 degrees for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 50 minutes longer or until a knife comes out clean.

Okay then while the pie is cooling take a pint of cream, 1/3 cup sugar, and a tablespoon of nice rum (don't use nasty rum). Whip up some whipped cream. Use this for your topping.

Serve your pie and accept the admiration of your guests. When they ask you where you got the recipe, say, "from Baby Belle, of course."

 

[ORChick]

BBH, that recipe sounds delicious. I intend to try it out soon, but only when I can get a few friends together to help me eat it; DH doesn't do cheese

But I have to protest the title of your thread (though I see in the recipe that all is well). I grew up in a town called Carmel - Carmel is a town on the Central California coast; it is, I believe, also a town in New York State somewhere; it is also a certain branch of Catholocism (the Carmelites). It is not a form of burnt sugar. I usually bite my tongue when I see this; please forgive me that your recipe was the one to break this particular camel's back

(And, re-reading the recipe, I need to comment on your comment about pie crusts - a homemade pie crust is much better, and hardly more difficult, than store bought. Come south some day, and I'll show you how )

 

[freemotion]

OR, BBH is famous for her typos!!! She is now required NOT to edit them, because of their entertainment value!!! I think the recipe is as she got it....she would NEVER recommend evaporated milk, nor would she recommend anything with hydrogenated fats, such as storebought pie crust. This I can attest to with some certainty....right, Sally?

 

[big brown horse]

O.k. I will leave the typo... rather misspelling b/c I did it twice, so you know I misspelled it!

Lately I've been in a huge hurry and have been "getting the eye" for spending too much time on line, so yes in a hurry I just left the recipe as is.

I figured you guys were smart enough to edit those ing.s on your own.

Maybe I will edit the title of the thread at least, so I don't look too stupid.

I never claimed to be a great speller.

 

[ORChick]

Well, you're not the only one to turn caramel into Carmel - just the one, I'm afraid, that set me off. And if indeed the store bought pie crust was just copied from the original source then you are forgiven. But I can forgive Carmel quicker than I can forgive bad piecrust. I do a pretty good crust (better since I found a source for good lard). Oregon is quite as pretty as Washington; if you find your way down here we can compare crusts - and have a nice chat as well

 

[big brown horse]

I was almost in OR last weekend. We spent the weekend on the "longest beach in the workd" it was beautiful!! I have a friend who spends lots of time in Portland and she has offered to take me there one weekend, I can't wait!

This pie is too sweet for me, (low blood sugar issues) but it sounds so yummy doesn't it? (Aside fromt the store bought pie crust and evaporated milk. )

 

[freemotion]

It does sound good. I make a lot of things with stevia. This recipe sounds like it would lend itself to some healthy changes:

Homemade crust with lard or butter.

Liquid stevia extract in place of the sugar.

Cream in place of the evaporated milk.

Either skip the cajeta, or say oh well, it is only a half cup for the whole double pie, it won't hurt me! Then make a half cup batch of cajeta, not two quarts! Cajeta would not work with stevia.

If you make it this way, it becomes a veggie side dish or even a breakfast or lunch, with the eggs, cream, and the lard to fill you up.

If you lactoferment the pie crust and use whole wheat, it is even more wonderful nutritionally. Wish I liked pumpkin pie, I'd make it!

 

[Blackbird]

Not a pumpkin pie fan here either, but I also question your source's humanity and sanity.

'If you don't have any Nigerians, stop reading this.'



I need a boxing smiley.

 

[big brown horse]

It does sound good. I make a lot of things with stevia. This recipe sounds like it would lend itself to some healthy changes:

Homemade crust with lard or butter.

Liquid stevia extract in place of the sugar.

Cream in place of the evaporated milk.

Either skip the cajeta, or say oh well, it is only a half cup for the whole double pie, it won't hurt me! Then make a half cup batch of cajeta, not two quarts! Cajeta would not work with stevia.

If you make it this way, it becomes a veggie side dish or even a breakfast or lunch, with the eggs, cream, and the lard to fill you up.

If you lactoferment the pie crust and use whole wheat, it is even more wonderful nutritionally. Wish I liked pumpkin pie, I'd make it!

Now I could eat it that way!!

BB, sorry, I don't know a thing about goats!