This more sophisticated cousin of pumpkin pie will intrigue your guests and provide lots of fun as you watch them try to identify the secret ingredients to this sweet, creamy, lightly spiced pie. Served with lots of whipped cream, this pie is sure to please and sure to become a ‘family secret’ for years to come.
One recipe Pate Brisee
2lb parsnips, scraped (peeled) and microwaved for 10 minutes in water to cook.
2 c milk, cream, or df sub (we used Vance’s Darifree made into creamer strength)
2 Tbsp butter or non dairy margarine
1/2 c plus 2 Tbsp honey
1 tsp fresh orange zest
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Preheat the oven to 425. Make the pate brisee, roll out, and place in a 10 inch deep dish pie pan.
Drain the cooked parsnips and place in a blender or food processor. Blend until pureed baby-food smooth. You will probably need to add at least 1 1/2 c of your milk/cream/ dairy free sub to accomplish this. You should end up with about 3 c of puree – add up to the whole amount of liquid if necessary to achieve this.
Add the butter, honey, eggs, orange zest, cinnamon, nutmeg, and allspice to the blender and blend on low speed until well combined and smooth. Pour into your pie shell.
Bake for 15 minutes. Turn the heat to 375 and continue to bake 45-55 minutes or until the filling is firm. Allow to cool to room temperature and serve with plenty of whipped cream.