I am obsessed with pumpkin pie this holiday season. For many who know me, when there’s a particular food item I want, I can’t stop thinking about it until I get it. This typical Ashley behavior coupled with a lack of pumpkin pie for Thanksgiving makes me want it all the more. I’ve been to a number of holiday parties this holiday season. Pumpkin pie never made the cut. Instead I get stuck with the pumpkin pie’s poor cousin: sweet potato pie. Don’t get me wrong. Normally I love sweet potato pie. But when my heart is set on something no other substitute will do.
Inspired by my older brother and his culinary ambitions, I decided to make my own. My experience was…interesting. I call this a study in flip flopping because every time I wanted to try one pumpkin pie recipe, I changed my mind. Originally, I settled on this recipe. Cut to four days later when I finally made it to the grocery store. There I was in the spice aisle. I needed ground nutmeg and ground ginger. At over 4 bucks a pop, another spice caught my eye: Pumpkin Pie Spice. All the same ingredients except cheaper. Right above the list of ingredients was a recipe for pumpkin pie. Like that, I ditched my recipe in favor of this one. There were only minor differences. Then I changed the recipe again once I got home. I realized the can of pumpkin puree I bought was already pre-seasoned. That made my pumpkin pie spice purchase moot. Oops.
Here’s the recipe I used:
Here’s the finished product:
Once I finally settled on a recipe, I stuck to the recipe with no substitutions or additions.
Overall, I liked the pumpkin pie. I made it for a party I was having for my friends. The next day there was only two slices left. The one thing I would change is to let the pie bake a little longer. Many recipes I saw said the cook time (after the initial 15 minutes at 425 degrees) varied from 40 to 60 minutes. I let my pie back for about 50 minutes after the knife came out clean (you can see the knife mark). It cooled for about an hour and a half before anyone ate it. I decided to pull it out so my crust wouldn’t burn. For my friends who ate it, they thought the consistency was good. Not too hard, not too soft. For me, it was a little on the soft side. But I’m weird like that.
Next time I’ll try the original recipe and see.
I give this recipe an A.