Garam Masala Pumpkin Tart Recipes

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GARAM MASALA PUMPKIN TART



Garam Masala Pumpkin Tart image

President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for the dinner was Marcus Samuelsson, who decided to incorporate some Indian touches into the menu. Both naan and cornbread were served, and the dessert for each of the 400 guests was a pear Tatin and a pumpkin pie tartlet. "I flavored what I consider a very American pumpkin pie with a staple of Indian cuisine: garam masala," Mr. Samuelsson wrote in his new cookbook, "Marcus Off Duty: The Recipes I Cook At Home," where he gives the recipe, but as a large tart, not an individual tartlet. It adds a worldly touch to an American tradition, ideally suited to Washington.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/4 cups/175 grams all-purpose flour, more for dusting
1 teaspoon/5 grams kosher salt
Grated zest of 3 lemons
8 tablespoons/114 grams/1 stick unsalted butter, in 1/2-inch pieces
4 large eggs
1 cup/200 grams, packed, light brown sugar
2 teaspoons/6 grams garam masala
1 15-ounce/425-gram can plain pumpkin purée
1 cup/240 milliliters half-and-half
2 tablespoons/30 milliliters pure maple syrup
Juice of 1 lemon
1-inch piece/15 grams fresh ginger, peeled and minced
1 teaspoon/5 milliliters vanilla extract
Whipped cream or tart vanilla frozen yogurt for serving (optional)

Steps:

  • Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.
  • Roll dough out on a lightly floured surface to 12 1/2 inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.
  • Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.
  • Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set - it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 25 grams, TransFat 0 grams

EASY GARAM MASALA



Easy Garam Masala image

This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.

Provided by KitchenBarbarian

Categories     World Cuisine Recipes     Asian     Indian

Time 5m

Yield 12

Number Of Ingredients 7

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g

LIGHT PUMPKIN PIE WITH AN INDIAN TWIST



Light Pumpkin Pie With an Indian Twist image

This is a lighter version of my grandmother's pumpkin pie, using egg substitute and skim milk. Also, instead of nutmeg, allspice, and cloves, I use Garam Masala, a traditional Indian Spice that smells very similar to that combination of spices. The result has an aroma that does still taste like pumpkin pie, but with a subtle flavor no one will be able to identify.

Provided by wowmarlene

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 teaspoon garam masala
1/2 teaspoon ginger
1 teaspoon cinnamon
2/3 cup sugar
15 ounces canned pumpkin
3/4 cup egg substitute
1 1/2 cups skim milk
1 ready-made pie crust

Steps:

  • Preheat oven to 425°F.
  • Combine garam masala, ginger, cinnamon, and sugar in a small bowl.
  • In a large bowl, combine pumpkin, sugar and spices, and egg substitute.
  • Slowly mix in skim milk.
  • Pour pumpkin filling into the ready-made pie crust.
  • Bake at 425°F for 15 minutes, then lower heat to 350°F for 45-60 minutes. The pie is done when a knife inserted near the middle comes out clean.

Nutrition Facts : Calories 204.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 1.2, Sodium 304.1, Carbohydrate 32, Fiber 1.9, Sugar 18.6, Protein 6

GARAM MASALA



Garam Masala image

In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and more minimalist than many other versions, is adapted from Floyd Cardoz, the pioneering Indian chef who opened Tabla and Bombay Bread Bar in New York. Versatile and aromatic, this blend can be used in everything from curries and dal to pumpkin pie and gingerbread.

Provided by Melissa Clark

Categories     condiments

Time 20m

Yield 1/4 cup

Number Of Ingredients 7

10 green cardamom pods (1 gram)
4 black cardamom pods (5 grams)
6 whole cloves (1 gram)
2 (2-inch/5-gram) cinnamon sticks, broken into pieces
3 whole mace blades/arils (3 grams), see Note
3 whole star anise pods (2 grams)
3 bay leaves, preferably Indian

Steps:

  • Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
  • Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

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