KMTR-NBC Channel 16
November 14, 2002
Morning Show with Kimberly Walters and Tim Joyce

Chef Becky was a guest on the Live NBC Morning Show with Kimberly Walters and Tim Joyce. She demonstrated how to make two holiday favorites, pumpkin pie and sweet potato pie. The pumpkin pie stands out from ordinary pumpkin pie in that it calls for stiff egg whites to be folded into the spiced pumpkin mixture. This gives it a lighter texture. This pie also receives a special walnut streusel topping that adds flavor and eye appeal.

Tim's favorite, sweet potato pie, was prepared with fresh sweet potato and poured into a homemade gingersnap crust.

Pumpkin Pie with Walnut Streusel Topping

1 15 oz can pumpkin puree
1 14 oz can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
2 egg whites
1 9 inch unbaked pie crust

2 tablespoons flour
¼ cup brown sugar, packed
½ teaspoon ground cinnamon
2 tablespoons butter, chilled
½ cup walnuts, chopped

Preheat oven to 425 degrees.

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in cinnamon, ginger, nutmeg, and salt. Whip egg whites in a glass or metal bowl until stiff peaks form. Gently fold egg whites into pumpkin mixture. Pour filling into pie shell.

Bake pie for 15 minutes. While pie is baking, prepare the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Blend in the cold butter with a fork, until mixture is crumbly. Mix in the chopped nuts. Sprinkle topping over the pie.

Reduce heat to 350 degrees and bake an additional 40 minutes, or until set.

Sweet Potato Pie

25 gingersnap cookies
4 tablespoons butter, melted
1 small sweet potato, peeled and cut into chunks

2 ½ tablespoons flour
½ teaspoon salt
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves

¼ cup sugar
3 large eggs
1 cup evaporated milk
Whipped cream (optional)

Preheat oven to 325 degrees. Place gingersnap cookies in bowl of food processor. Grind into fine crumbs. Transfer to a small bowl. Add the melted butter and mix well. Press mixture into bottom and sides of a 9 inch pie tin. Bake until set and slightly darkened, about 10 minutes. Set aside.

Boil sweet potato in rapidly boiling water until potato is very tender. Drain and whip immediately with an electric mixer.

To whipped sweet potato, add the flour, salt, ginger, cinnamon, nutmeg, and ground cloves. Mix until combined. Add the sugar, eggs, and evaporated milk. Mix well. Pour filling into gingersnap crust, and bake until set, about 30 minutes. Let cool. Serve with whipped cream, if desired.