I made what has to be the most labor intensive pumpkin pie ever for Thanksgiving this year. The only thing that could have added more work was to actually grow and puree the pumpkin myself. …I chose the canned stuff, as well as pre-made crust instead.
However, the elbow grease was well worth it as this was one of the yummiest pumpkin pies I have ever eaten and I was proud to get credit from the family for making it. The recipe, from Cooks Illustrated, called for the addition of candied yams and maple syrup, as well as cooking the filling to bring out the flavor. You then press the filling through a strainer to get a wonderfully silky smooth texture. You can find the full recipe in their November/December 2008 issue. I highly recommend topping it with brandied whipped cream from their Holiday 2006 issue. Update: Emily Weinstein, contributor to NYTime’s Bitten, posted the full recipe recently along with her baking tale.
3 responses so far ↓
Michigan // November 29, 2008 at 4:36 pm |
I do believe you have reached perfection.
Kate // November 29, 2008 at 11:33 pm |
I can attest (since I ate two pieces of this pie) that it was the best pumpkin pie I have ever had.
Claudia // November 30, 2008 at 10:07 am |
I neglected to mention that I screwed up the baking time the first round (start it at 400 and then reduce the temp to 300 after 10 mins) so I had to make it twice, adding to the amount of labor that went into this pie!