Chef Paul Prudhomme's Magic Seasoning Blends

Mediterranean Pumpkin Pie
Makes One 9-inch Pie

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Here is a new flavor in Pumpkin Pies that is different, exciting and compliments the flavor of roasted pumpkin perfectly. The gentle herbal flavor and the delicate piquant taste of chilies are a welcome departure from the traditional pumpkin pie seasonings.

4 cups (30 ounces) Roasted Pumpkin (Recipe follows)
or 2 cans (15 oz. each) pumpkin filling
(use the 100% pure type with no seasoning)
4 teaspoons Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic®
1/3 cup dark brown sugar
1 cup heavy cream
1 unbaked 9-inch (4-cup volume) pie shell
Cream Cheese Topping (Recipe follows)

Preheat the oven to 350°

In a kitchen mixer, combine the pumpkin, Herbal Pizza & Pasta Magic and dark brown sugar. Beat at medium-high speed until the mixture is smooth and fluffy. Reduce the speed to low and gradually add the cream. Process until combined.

Pour the mixture into the pie shell. Place the shell on a sheet pan.

Bake until a knife inserted near center comes out clean, about 1 hour. Cool on a wire rack. Serve immediately or refrigerate until ready to use. Top with Cream Cheese Topping before serving, if desired, or pass the topping separately.

Cream Cheese Topping
Makes about 2 cups

8 oz softened cream cheese
5 tablespoons Chef Paul Prudhomme’s Sweetie Magic™ (see Note)
¼ teaspoon salt
2 tablespoons sour cream
6 tablespoons heavy whipping cream
1 teaspoon vanilla

In a kitchen mixer, beat the cream cheese at medium speed until smooth and fluffy, about 3 minutes. Add the Sweetie Magic and salt and beat until well combined. Scrape the side of the mixing bowl, then add the sour cream and vanilla. Beat until well combined. Add the heavy cream and whip until light and creamy, about 3 minutes. Serve immediately or store in the refrigerator for future use.

NOTE: If Sweetie Magic is not available, substitute 1 scant tablespoon of white sugar plus ¼ teaspoon cinnamon for 1 tablespoon of Sweetie Magic.

Roasted Pumpkin

Nothing makes pumpkin pie taste better than fresh pumpkin. Once you've tasted a pie made with fresh pumpkin, it's difficult to go back to canned. We do not recommend using jack-o-lantern pumpkins for making pumpkin puree. Field pumpkins, the type sold for carving, tend to be stringy and bland. The best pumpkin for baking is the sugar pumpkin. It is small and sweet, with dark orange colored flesh. Your fresh pumpkin puree can be refrigerated for up to three days, or frozen up to five months. A medium-sized sugar pumpkin, which is about a four-pound pumpkin, should yield about 1½ cups mashed pumpkin. Roasting pumpkins is easy and can be done in several ways. Small pumpkins may be roasted whole in the oven; larger ones may be cut into pieces before roasting.

For large pumpkins (5 pounds and over):

1. Preheat the oven to 350°.
2. Cut the pumpkin into wedges.
3. Remove the seeds and pulp but leave the skin on.
4. Place the pieces on a baking pan.
5. Roast in oven until the flesh can be penetrated easily with a knife. The time will vary depending on the size and type of pumpkin, but can take several hours.
6. Remove from oven and cool.
7. Cut off the skin and discard.
8. Cut the pumpkin meat into 2-inch pieces. The pumpkin meat is now ready to use.

For small pumpkins (Up to 5 pounds):

1. Preheat the oven to 350°.
2. Place the whole pumpkin on a baking pan.
3. Roast in oven until the flesh can be penetrated easily with a knife. The time will vary depending on the size and type of pumpkin, but can take an hour or more.
4. Remove from oven and cool.
5. Cut off the skin and stem. Discard.
6. Cut the pumpkin in half.
7. Remove the seeds and pulp.
8. Cut the pumpkin meat into 2-inch pieces. The pumpkin meat is now ready to use.