Thursday, February 3, 2011

Snowed-In Pumpkin

I made this little delight in the calm before the first big Midwestern blizzard of 2011. It was supposed to be bartered in exchange for a night of babysitting while my husband and I enjoyed dinner out and a Baptism prep session. My husband and I ended up having to eat it ourselves since we got snowed in. Pity we couldn't try out the European mussel bar, but at least we got some delicious pie out of it. I used the Perfect Pumpkin Pie recipe again to make this one, except that I used 1.25 c. half and half and 1/4 c. milk instead of the proportions of heavy cream and milk called for in the recipe. I had quite a bit of half and half leftover from house guests that I needed to use up.

After about 48 min at 350, the pie came out marvelously as usual, which makes me wonder if my pie calling is to make pumpkin pie. Pumpkin and rhubarb medleys are definitely the top contenders right now. Though my husband says my pecan should be in the running too. Somehow I can't rationalize that one, since pecans grow nowhere near the great state of Wisconsin. Maybe I could make a version that uses local walnuts? Would it taste as fabulous, though?

In other pie news, I have been digging on the holiday issue of ReadyMade magazine. The pie spread in there is very inspirational. I'm particularly smitten with the Bittersweet Chocolate Cherry and Vinegar Chess. The Vinegar Chess Pie is a perfect "hunger gap" dessert, so I see that one getting made in the near future. The Dark Chocolate Cherry, on the other hand, is very festive and a bit more involved. Perhaps I'll treat myself for my birthday at the end of March.

Current Pie Tally: 45

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