I have been plunged for many reasons, family and otherwise, into some holiday cooking lately. One of the things that means Holidays to me has always been pumpkin pie. Unfortunately, pumpkin pie was never a big big favorite at our house growing up. My mother has never been very lucky at baking pies. I'm talking frozen pies. Somehow she'd never quite gotten the hang of preheating the oven, and so the pies were usually scorched on top and frozen in the center. Then there was the "three day no cook pie" that sat on the kitchen counter "sweating" and nearly brought out the haz-mat team. A late night, Christmas Eve pie-run, trying to find the only bakery open in Santa Rosa that still has any kind of pie, is not fun. Since then, we always have a traditional beehive cake on Thanksgiving, Christmas, Easter and any other special occasion. So usually, the day after Thanksgiving, I really start craving pumpkin pie.
Last night we had company for dinner. The plan was a simple, home cooked supper. I was making roast chicken, baby creamer potatoes in parchment paper with thyme and rosemary, whipped butternut squash with orange zest and cardamom, braised brussels sprouts with some home cured bacon, arugula salad with pomegranate arils and pecans and buttermilk biscuits. For the finale, I decided to take care of my pumpkin pie jones.
I read somewhere a few days ago, that pie is the new black, or the new whoopie pie, or the new macaron, or some such thing. Either way, pie is back. Not that it ever left my house. So here's a fast and tasty pumpkin pie recipe that I came across on Bon Appetites' Epicurious website.
The killer thing about this recipe is that I tried something I'd never tried before. I've always made my pie crust by hand. This time I used my food processor. Result. I'm never goin' back.