From our archives: Ten days of Thanksgiving recipes.

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From our archives: Ten days of Thanksgiving recipes.

Posted by: Rick Nelson under Holidays, Recipes Updated: November 20, 2009 - 6:04 AM

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In 1995, Taste editor Lee Svitak Dean asked five local chefs -- Jackie Williams at Augsburg College, Andrew Zimmern at cafe un deux trois, Lucia Watson at Lucia's Restaurant, Ken Goff at the Dakota Bar and Grill and Kirk Bratrud at Bayport American Cookery -- to share recipes that they were planning on serving at their holiday tables. Goff's pie made such a favorable impression that Lee later included it in her compilation of memorable Taste recipes, "Come One, Come All: Easy Entertaining with Seasonal Menus."

KEN GOFF'S MAPLE-PUMPKIN PIE

Serves 8 to 10.

Note: This recipe must be prepared in advance. Potato starch is available in the flour or kosher foods aisles of most supermarkets. Do not substitute pumpkin pie filling for canned pureed pumpkin. To prepare pumpkin puree, cut up pumpkin and remove seeds and peel. Lightly spray or butter baking pan and put pumpkin flesh in it. Cover pan with foil. Bake pumpkin at 325 degrees for about 10 minutes, then prick holes in foil. Continue baking for 30 minutes or until tender. Push pumpkin through sieve to make puree.

1 baked (10-inch) pie shell (or a 9 1/2-inch deep-dish shell)

2 1/2 c. pumpkin puree, homemade or canned

1 c. heavy cream

3 whole eggs, beaten slightly

1 c. maple syrup

1 tsp. pure vanilla extract

2 pinches ground nutmeg

1 tsp. ground allspice

1 tbsp. ground ginger

2 tbsp. ground cinnamon

2 pinches ground cloves

1 tbsp. potato starch

Directions

In deep saucepan, whisk together pumpkin puree and cream. Over low heat, slowly bring mixture to a boil, stirring occasionally (cover to keep mixture from sputtering all over). Meanwhile, in a large bowl, whisk together eggs, maple syrup, vanilla extract, nutmeg, allspice, ginger, cinnamon, cloves and potato starch. When pumpkin mixture has come to a boil, ladle in a small amount (not more than a third) of pumpkin into egg mixture while stirring. Whisk all of egg mixture back into pumpkin. Continue to cook, stirring often, until mixture boils thoroughly and thickens. Remove from heat and pour into pie shell. Chill. Serves 8 to 10. If desired, serve with lightly whipped cream or ice cream.

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From our archives: Ten days of Thanksgiving recipes.

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