This is just one big oops.
I roasted my own pumpkin (ooh that smell, I love it!) then made my own pumpkin puree, baked the pie… and never posted! So this is going to be a quick one, and to add worse to already bad I am going to antedate the post as well. Hah, try to keep me from it!
Saturday 20 October and we were having guests on Sunday so I set out to make the pumpkin pie (hehe, just to show you it was there, right on time) The pumpkin roasting in the oven made the house smell wonderful and the puree was fixed easily. As always I was surprised how little puree you get from one nice sized pumpkin but it was plenty for the pie. I used “bastogne” cookies for the crust and added a little bit of extra butter to get them at the right consistency. The filling was very easy to make but I was a bit worried about the amount. It looked like it wouldn’t fill the pan properly…. As you can see from the pics I got a very shallow tart but I must say the ratio crust – filling for us was perfect. Not too much gooeyness, not too much crust.
I wasn’t exactly smitten with this pie although our guests –and my family- really liked it. For me the cream cheese was a bit too much in it, very rich and the tang you get from it together with the richness is just not for me. The recipe comes from The Weekend Baker by Abby Dodge. Check out the other at the Avid Bakers Challenge