It's such a great pumpkin pie recipe, though. I use the recipe out of "The Joy Of Cooking" -- although I'm not sure if it's the same recipe that's in it these days, since my cookbook is a good 20 years old. What amazes me most is that it's such a simple pie to make. There's no fussing with peeling and chopping or pitting and stem-pulling. There's no thousand-and-one ingredients. There's not even a top crust! It's just a non-nonsense pie.
I've made it for people who say they don't like pumpkin pie, and they've had to agree that this recipe is a good one. I think it's because, along with the pumpkin, evaporated milk, sugar (brown and white) and eggs, there is a whole blend of spices going on. There's a full teaspoon of cinnamon, and then a half of ginger, a quarter of nutmeg and an eighth of cloves. All of which yields a rich flavor which doesn't overpower, and yet makes itself known.
The house smelled amazing for most of the afternoon -- long after it was out of the oven. And I was in heaven this morning when piece number 3 became breakfast. (To Christopher's mild dismay.)
Oh... In case you're wondering, I did make enough piedough for a second crust, so Christopher and I decided to do a quiche for dinner. No ham in the fridge, though, so we started searching for a substitute. We ended up with a pepperoni and swiss quiche, which I sprinkled with oregano and red pepper. It was surprisingly good, actually.
Of course, there's still pie sitting in the kitchen. Is 3 o'clock too late for lunch? And if we don't have dinner until 7, is this early enough that it won't spoil my appetite? I may have to chance it...
No comments:
Post a Comment