Last night, my wife made a genuine, bonafide, homemade pumkin pie. Her first one, and it is delicious!!!She didn't cop out either by using cans of pie filling. This concoction originated from a jakalantern sized pumkin peeled, chopped and boiled down to powerfully pure product. The crust was from scratch as well.
She cut up and cooked down only half the pumkin which yeilded twice as much as needed. So naturally, I'm hoping this one pumkin will result in four mouth watering pies!
The pie is quite sweet, something I enjoy more than Heather who favors flavor over large quantities of sugar. The recipe called for three items that we opted not to include.
A small amount of burbon was called for, but we didn't want to buy a bottle just to use 1 tsp of it. Not to mention I wouldn't know how to find burbon in an ABC store any better than I would a push-up bra in Victoria's Secret.
To reduce the sweetness, Heather also left out the cane syrup. And thirdly, the recipe called for Cardamom, a rare spice. After visiting two grocery stores to find it, we decided to go without it rather than pay more than $11 for the small bottle.
Three ingredients short, this pie was still the best pumkin pie this pie lover has ever had. A little whip cream on top just before taking a bite of the still warm wonder put me in a number of momentary states of bliss.
I'm looking forward to more of those!
4 comments:
Hey, that looks (and sounds) great! Would your wife be willing to share the recipe? :)
Hey Chad, it's great to hear from you. Honestly, she got the recipe off of the internet (food network). I don't know which though. If you're interested, send me a quick email and I'll forward the recipe.
nrogers@email.unc.edu
well, are you going to share with your colleagues? :)
Heather - so impressed by your cooking skills.... and that you don't need a push up bra!
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