Harvest Pie using The Old Windmill Dairy’s Pumpkin Pie Chèvre
- 9” Pie Shell
- 2 containers of The Old Windmill Dairy’s Pumpkin Pie chèvre
- ¼ cup sugar
- 1 tsp. vanilla
- 1 egg, beaten
- 1 15oz. canned pumpkin
- 1 cup evaporated milk
- 2 eggs, beaten
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
- 2 tbsp. flour
- 2 tbsp. brown sugar
- 2 tbsp. softened butter
- ½ cup chopped pecans
Preheat oven to 350 degrees. In a medium bowl and using a spatula, blend the Pumpkin chèvre until smooth. Mix in ¼ sugar, then add vanilla and 1beaten egg, mixing with the spatula. Pour into the pie shell.
In a large bowl, combine the canned pumpkin, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup sugar, cinnamon, nutmeg and salt. Mix until all ingredients are combined and smooth. Pour this mixture over the pumpkin chèvre mixture in the pie shell.
Bake in the oven for approximately 1 hour, or until the center of the pie is firm.
While the pie is baking, combine the flour and 2 tbsp. brown sugar in a bowl, mixing well. Add the softened butter and stir until the ingredients are smooth. Blend in the pecans.
Approximately 10 minutes before the pie is to come out of the oven, sprinkle the pecan mixture over the top of the pie and then continue baking for the remaining time.
Let the pie cool until it reaches room- temperature, or refrigerate until ready to serve.