Pumpkin Pie

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Hi! You’re probably wondering what the heck is going on right now, seeing as we’re right in the middle of a mini apple fest & this pumpkin pie you see before your eyes has exactly zero apples in it. Well, I thought we needed a break from the apple fest, just this once. After this post we will return to our scheduled apple bakes for the remaining two posts, sound good? Excellent. Now though, let’s talk pumpkin pie. If I’m being honest, I’ve never been much interested in either making or eating pumpkin pie, having only ever had one bite before & thinking, “Hell no.” Then comes along Boyfriend, my pumpkin-obsessed other half who loves pumpkin pancakes & pumpkin cheesecake, but has never before tried a pumpkin pie. Can you see how I got roped into baking this? 

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In fairness, Boyfriend makes 98.7% of the dinners we eat, so I kinda sorta owed him. (Also, it was hard to come up with reasons not to make pumpkin pie when we came across stacks of pumpkin puree on sale in town the other day.) The man wanted pumpkin pie, so I caved & tried my hand at making the American classic. While I was trying hard to be enthusiastic in any way at all about the end result, Boyfriend could barely wait for the pie to set fully. It was like seeing a child on Christmas morning, making the whole thing just so worth it, regardless of the end product. In all of his excitement, he tried to convince me it would definitely be “the best thing you’ve ever baked!” & I have to admit that I was starting to think maybe it wouldn’t be half bad after all. 

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Friends, do you want to hear the whole truth & nothing but the truth? Here it is: we were both utterly underwhelmed. You see, the things is, it tasted like pumpkin. Well no, it just kinda tasted only like cinnamon & spices, but it also had the strange consistency of baby food almost? Seriously, are all pumpkin pies like this? I’m prone to thinking yes, as the one I tried a few years back was much the same, except it was covered in a thick layer of pecan praline – possibly (I’m just realizing) to disguise the weird pumpkin taste & texture? Honestly, what is the big attraction? I mean, there’s no way this would even be up here if it weren’t for the pretty edible flowers I used as decoration (thank you, Evelyn!), & even still I don’t have a recipe for you. This just isn’t something I can get behind & talk you into baking, because it simply isn’t worth it. We offloaded our pie onto three different families, (all of whom stated they’ve tried it before & didn’t like it, but would try mine anyways) & the only good feedback that came was that I “nailed the pie crust”. Need I say more?



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