Hi friends! You’re probably wondering what’s going on right now, seeing as we’re right in the middle of an apple fest & this pumpkin pie has exactly 0 apples in it. Well, I thought we needed a break from the apple fest, just this once. After this, we will return to our scheduled apple bakes. Now though, let’s talk pumpkin pie. If I’m being honest, I’ve never been interested in either making or eating pumpkin pie. Then Boyfriend came along. My lovely partner loves pumpkin pancakes & pumpkin cheesecake, but has never before tried a pumpkin pie. Can you see where I’m going?
In fairness, Boyfriend makes 98.7% of the dinners we eat, so I kinda sorta owed him. The man wanted pumpkin pie, so I caved & tried my hand at the American classic. Boyfriend could barely wait for the pie to be finished. It was like seeing a child on Christmas morning – he was so excited! He even tried to convince me it would definitely be “the best thing you’ve ever baked!”. I have to admit, I was starting to think maybe it wouldn’t be half bad after all.
Here’s the truth: we were both utterly underwhelmed. You see, the things is, it tasted like pumpkin. Well no, it tasted of cinnamon & spices, but it also had the strange consistency of baby food almost? Are all pumpkin pies like this? I’m leaning towards a yes. What is the big attraction? The only reason I’m sharing this here is because of my pretty edible flowers (thank you, Evelyn!). I don’t even have a recipe for you, because it simply isn’t worth sharing. We offloaded our pie to three different families, and the only good feedback that came was that I “nailed the pie crust”. Need I say more?
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