I have a post scheduled for tomorrow but I just realized that lots of people are probably, like me, going to Halloween parties this weekend. So, just in the nick of time, I present my annual pumpkin pie post. (You’re welcome.)
This is a recipe I literally bled for. It is the most requested recipe of my own devising.
(The most requested recipe for anything I cook, is, btw, Cooking Light’s Monday Morning Potato Bread, and you should drop everything and make it right this minute.)
It took me years to perfect this recipe, and in the process I almost lost the end of my left thumb. If you want to wow your guests or your host at holiday get-togethers this is the recipe for you. This pie isn’t fancy but it isn’t plain, either. It’s exactly what you want out of pumpkin pie: silky smooth, slightly rich but not heavy, spicy but still pumpkiny, with no cloying aftertaste. I tried all sorts of fancy add-ins: nuts in the crust (not bad, but easy to burn them), crème fraîche in the filling (unpleasantly cheesy), and fresh ginger (overpowering!). You don’t need anything fancy. You just need this recipe. Click it. Do it. Bake it. Eat it. Thank me.
P.S. This year I plan to foolishly fuck with my recipe again. (Don’t worry – I’ll wear protective gear.) I will let you know how my inadvisable tweak goes.