Prize-Winning Pie & Delectable Desserts

Making a pie from scratch can be rewarding and delicious. For a little added Iowa flair, our friends at the Iowa State Fair suggest this recipe from 2009 blue ribbon winner Christine Montalvo.


Filling Ingredients

2/3 cup packed brown sugar     1/8 tsp. ground ginger
1/2 cup granulated sugar 1 1/2 cups canned pumpkin
2 T all-purpose flour 2 T mild-flavored molasses
1/2 tsp. salt 3 large eggs
1/2 tsp. ground cinnamon 1 cup heavy cream
1/8 tsp. ground clove 1 pie crust, for 9-inch pie
1/8 tsp. ground allspice  


Praline Topping Ingredients

3 T butter
1/2 cup packed brown sugar
2 T half and half
1/2 cup chopped pecans


Pie Instructions

Place baking sheet in oven and preheat to 450 degrees. In a large bowl, whisk together brown sugar, granulated sugar, flour, salt, cinnamon, clove, allspice and ginger. Whisk in pumpkin, molasses and eggs. Add cream. Pour mixture into crust. Place pie on preheated baking sheet. Bake 10 minutes. Reduce heat to 325 degrees and bake until sides puff and center is just set, about 40 minutes. Spread praline topping evenly over the pie. Continue baking until praline topping is set, approximately five minutes. Remove from oven. Cool and serve at room temperature.


Praline Topping Instructions

In a small saucepan, stir together butter, brown sugar and half and half. Bring to a boil, remove from heat. Stir in pecans.


Rather purchase your dessert? Try a local bakery.

Jaarsma Bakery in Pella is famous for their Dutch letters and St. Nick cookies. Or go with a non-traditional holiday-flavored cupcake from Scratch Cupcakery (Cedar Falls, Waterloo, West Des Moines and Coralville). They offer gingerbread, sweet potato, candy cane and chocolate peppermint specialty flavors during the holiday months. Or maybe you'd rather carbo-load without the sugar - order a French bread cornucopia from Down Right Delicious in Clarinda.

Photo courtesy Down Right Delicious.

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