This was supposed to post on Thanksgiving day, but sadly I was far behind in my blogging duties. But here it is at last, in all its pumpkin pie glory.
I’ve made this recipe a thousand times and it’s a great pumpkin pie recipe. Something went a bit awry this year, however, and the look of the pumpkin filling was off. The only thing I did differently was to use a different kind of canned pumpkin and I am pretty sure that is what resulted in the off-color pie that was more yellow than orange. I also didn’t have enough of the pumpkin filling to fully fill the pie crust, which made it end up looking a bit wonky. But it tasted good.
The pie crust. In the MSBH, the pâte brisée crust is adorned with little triangle cutouts around the rim. I do not have a triangle-shaped cookie cutter, so I used a small maple leaf cutter. I loved doing this part. It’s not so much extra work, really.
The leaves are “glued” to the rim of the crust with just some water.
Once the pie crust is done, it’s chilled and then blind baked.
The leaves puff up a bit and brown around the edges when baked. It’s so pretty and delightful.
Then the pumkin custard is poured in. All I can say is you can use a bit more canned pumpkin than what the recipe calls for and be fine. I did not do this and my pie is a little skimpy as a result. Just image how great this would have looked had the pie been full, coming right up to meet the leaves. Just imagine it.
Usually I don’t get that nasty off-color stuff in the middle of the pie. I don’t know what was going on, exactly, but I can only conclude it had to do with the new organic pumpkin I used. It was weird stuff.