This is the time of year when I tackle my baking nemesis, the dreaded pumpkin pie. I don’t even like pumpkin, but Larry loves pumpkin pie so every year, I try to make it. And I’m usually unsuccessful. Something goes wrong with the crust, or the filling, or everything. Pie isn’t something I find particularly challenging. I can make a nice, flaky pie crust. My banana cream pie is terrific. But something about pumpkin pie, success eludes me.
The first victim this year is a muscovado pumpkin pie. It’s a pretty simple recipe, with whole milk, eggs and cream. The twists are the use of muscovado sugar and a bit of dark rum.
The pastry was really easy to work with, and when I blind baked it – no shrinkage. I used my Rose’s Perfect Pie Plate, which is a great size and shape for pies. The filling came together quickly and when I took the pie out of the oven it pretty much looked perfect.
Larry thought the filling had the perfect consistency and the crust was perfect. The only thing he didn’t like was the addition of rum – thought it was a little too boozy. This may end up being my final recipe, minus the rum (or cut it in half).
- Muscovado Pumpkin Pie (Fine Cooking #88, November 2007)
- Basic Pie Pastry (Fine Cooking #88, November 2007)
