Five Spice Pumpkin Tart

with a press-in buckwheat crust

Okay I’m going to try to power through this because I want to get you these two recipes and I know that Friendsgiving season has already started but maybe if you have one this weekend you can break one of these out. If not, Thanksgiving is also a thing!

Updates:

New on Serious Eats: The Best Electric Can Openers
You’re going to need help opening up all those pumpkin puree cans! Or maybe you won’t. I never thought I wanted an electric can opener, but this review did turn me into a fan of the handheld Kitchen Mama battery-operated model. There’s also a great stand-up model in here.

This Week’s Recipes

@easygayovenPlease forgive my old taped-up glasses my current ones are in the shop. | These pepper pumpkins are the friendsgiving appetizer you’ve been searching for. Also, i didn’t show in the video but you should also put some pesto in each pepper before anything else! Recipe below! Makes about 15 pepper pumpkins 1/2 pound marinated “Peppadew” or “Sweet Goldew” peppers 3 ounces basil pesto 3 ounces sopressata, cut into quarter-inch pieces 2 ounces mozzarella cheese, cut into quarter-inch pieces Chives, for garnish, cut into half-inch pieces Stuff each pepper with 1/2 teaspoon pesto, a piece of sopressata, a piece of mozzarella. Then dollop another half teaspoon to cover the top, and stick a chive slice into the top. Chill until ready to serve! This recipe can be easily doubled. #antipasto #friendsgiving #thanksgivingappetizers #easyappetizers

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Pepper Pumpkins Antipasto Appetizers
Makes about 15 pepper pumpkins

1/2 pound marinated “Peppadew” or “Sweet Goldew” peppers
3 ounces basil pesto
3 ounces sopressata, cut into quarter-inch pieces
2 ounces mozzarella cheese, cut into quarter-inch pieces
Chives, for garnish, cut into half-inch pieces

Stuff each pepper with 1/2 teaspoon pesto, a piece of sopressata, a piece of mozzarella. Then dollop another half teaspoon to cover the top, and stick a chive slice into the top. That’s it! Chill until ready to serve! This recipe can be easily doubled.

Five Spice Pumpkin Tart with Buckwheat Crust

This is for the people who don’t like too much cloying, sweet pumpkin pie filling — and love crust. It’s easier than a pie because it cooks faster and it’s a press-in crust that only has to chill in the tin for 15-30 min.

easygayoven

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The five spice addition is an idea I got from the pumpkin ice cream flavor at Jeni’s Ice Creams, which I actually grew up eating near Columbus, OH! It gives the filling this amazing floral (but not like, flowers) aroma. And the buckwheat in the crust is so earthy and nutty just grounds everything, but I also give directions for using all all-purpose if you don’t want to go out and buy some. We’re adding flavor dimensions to this traditional boring pie! Let’s go!

Here are some tips for success (with this or any pumpkin pie)

1. Par-baking your crust, meaning it bakes alone and then also with the filling, will help prevent soggy, underdone bottoms.

2. How to pull your pie at the right time: Custards keep cooking when they come out of the oven, so your filling will not look done when it’s time to pull it. The outside edges of the filling should be puffed up and the middle should look sunken, a little wet and underdone, and will wobble like Jell-O in about a four-inch ring. If it starts to crack around the edges, it’s probably time or past time to pull it, if it cracks in the middle while it’s in the oven, it’s over-baked but will still probably taste okay!

3. Get an oven thermometer. Seriously. (This changed my baking forever!) Almost every oven I’ve used, from the expensive new ones to busted budget ones, have been off by at least 25°F. Custards thrive at a lower baking temperature, so if your oven is running too hot, it’s more likely to bake unevenly, or over-bake and crack.

Makes one 10-inch tart

Ingredients