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Autumn sage-sausage crust pumpkin fatty pie, pumpkin spice scones, and salted pumpkin seed biscotti

Took a half day yesterday to usher in Autumn. This year’s pumpkin cook includes a sage-sausage crust pumpkin pie, pumpkin spice scones, and salted pumpkin seed biscotti.

To make, slice & grill the pumpkin until soft, scoop it out & then into a pot with some ‘Spice of Life’ pumpkin wine, boil off all liquid and continually mash the pumpkin until it’s a nice consistency. This is the base pulp for all three cooks.

For the pie, incorporate the pumpkin into pie filling using whatever recipe you like. For the fatty ‘crust’ I used a roll of Jimmy Dean sage sausage. Roll it out to a uniform thickness and then lay it in a pie crust, trim & crimp the edges then add the filling. Into the egg indirect @ 400. It took a little over an hour to cook.

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On the plate with whipped cream & a chilled glass of Spice of Life. The saltiness of the crust went really well with the pie.


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For the scones I used my standard scone recipe (2.5 cups of flour, 1 tablespoon of baking powder, pinch of salt, one stick of butter, & 2 eggs, to that I added one cup of brown sugar and about a cup and a half of the pumpkin and some pumpkin spice seasoning):

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350 degrees for about 40 minutes:

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Cooling off:

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A nice drizzle:

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Breakfast:

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For the biscotti, I used my standard recipe (3 cups of flour, some corn meal, tablespoon of baking powder, pinch of salt, one stick of butter & two eggs, to that I added a cup of the fresh pumpkin, a cup of brown sugar, more pumpkin spice seasoning and the toasted & salted pumpkin seeds). First, separate & rinse the seeds, toss in olive oil and salt & pop on the grill until nice & golden brown:

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About 35 minutes later, first bake is done:

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Another 15 minute bake after slicing:

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Fall has arrived in Pennsylvania like clockwork, the weather is perfect

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Comments

  • Awesome looking cooks. That pie thing is outta bounce!
    Birmingham, AL
    XL, Small, and Mini BGEs
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  • Get enough pics in there? You suck!

    Steve 

    Caledon, ON

     

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  • henapplehenapple Posts: 13,527
    Mother pussbucket... Looks freaking great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapplehenapple Posts: 13,527
    I'm stupid... Explain the pie filling please.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • yzziyzzi Posts: 1,793
    Nice work there. Makes me a little jealous since it's still 90 degrees here and doesn't feel like fall.
    Dunedin, FL
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  • That pie idea is AWESOME! Very nice cook, thanks for the post. Definite bookmark.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • ZippylipZippylip Posts: 4,311
    henapple said:
    I'm stupid... Explain the pie filling please.
    the pie filling is 2 cups of the cooked pumpkin (substituting for one can of the pre-digested looking crap), one 12oz can of evaporated milk, 2 eggs, 3/4 cup brown sugar, a tablespoon of pumpkin pie spice & a pinch of salt.  Beat this all together & pour into the pie tin.  Keep in mind it will be very liquidy, won't seem possible that it can firm up but it will
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  • henapplehenapple Posts: 13,527
    Zippy... Has it been a while since you've posted? I cooked your stuffed pears at Salado... Big hit with the ladies.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ZippylipZippylip Posts: 4,311
    edited September 2013

    It has been a while, I have unsuccessfully tried to post some stuff but most of the time I get a message telling me that my post is waiting for approval which never comes.  Not sure why sometimes it works without issue like this one but I always take a crack at it at least once

     

    And yea those stuffed pears are good, reminds me it's about time for a batch

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  • henapplehenapple Posts: 13,527
    Man, hang in here... Love your recipes. Thanks for posting. Pumpkin is on the agenda.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Learning to SmokeLearning to Smoke Posts: 86
    edited September 2013
    @Zippylip Awesome cooks. Just curious, did you bake the scones and biscotti in the egg or oven?
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  • Super creative.
    Dave - Austin, TX
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  • ZippylipZippylip Posts: 4,311
    @Zippylip Awesome cooks. Just curious, did you bake the scones and biscotti in the egg or oven?

    sorry for the late reply, I did not bake these batches in the egg however I do so frequently; I set the egg up as if for pizza then just pop the pan right on top elevated on some egg feet.  Here is a link to one that I did on the egg:

    http://eggheadforum.com/discussion/comment/1027624#Comment_1027624


     

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