November 6, 2013

Juliana Athayde’s Pumpkin Pie Recipe

As you gear up for your Thanksgiving feast, we have a recipe you’ll enjoy straight from the 2008 RPO Cooks! cookbook. RPO Concertmaster Juliana Athayde shared her recipes for a full Thanksgiving dinner – brined turkey with gravy, baked acorn squash, stuffing, spinach soufflé, and to top it all off, her mom’s bourbon pumpkin pie.

The cookbook includes more than 200 recipes from RPO musicians, conductors, guest artists, Rochester Philharmonic League members, and RPO staff.

Purchase your own copy of the RPO cookbook in the Eastman Theatre Shop at 433 East Main Street, open during RPO performances (one hour prior to the show through the end of the concert) and every Thursday and Friday from 10 AM to 2 PM.

Juliana’s Pumpkin Pie with Bourbon

2 Tbsp. unsalted butter
3/4 c. sugar
3 eggs
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 c. canned pumpkin puree
1 c. undiluted evaporated milk OR heavy cream
1/4 c. bourbon
1 9” pie shell in pie pan (store bought or homemade)

Preheat oven to 450°. Cream butter and sugar together. Beat in eggs, one at a time. Add remaining ingredients, beating well after each addition. Pour into pie shell and bake at 450° for 10 minutes, then reduce to 325° and bake for another 45 minutes, or until the custard filling is firm. Serves 8.

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