Nov 112014
Image from PhotoXpress

Thanksgiving just isn’t Thanksgiving without my mother’s pumpkin pie. Pie is not usually my first choice in a dessert. It’s not the pie itself, but I’m very picky about the crust. My mother’s crust is perfect. It’s flaky with actual flavor that seems lacking in so many pie crusts. When the pie crust tastes the same as crust of a pot pie, I have a hard time enjoying it no matter what the filling.

Then, there’s the pumpkin. The spices are perfectly balanced; not too much, not too little. When the pumpkin pie has too little spice, I feel cheated and pout like a child who was promised heavy cream ice cream and got skim milk ice milk instead. I like ice milk, but it’s just not the same.

Now my mother says that she just follows the recipe, but there’s some kind of magic going on there that I just can’t duplicate. There’s something about walking into my parents house over the holidays and seeing that perfect pumpkin pie just waiting to be cut up and devoured that makes my mouth water with anticipation. I think all the yummy smells of the holiday meal cooking have something to do with that, but the pumpkin pie whispers my name, I swear it!

Here’s my pumpkin pie recipe: Traditional Pumpkin Pie but my mom’s is better!

Weekly Writing Challenge – Pie

Oct 072011

Great for Thanksgiving and Halloween parties, too. Using some extra cream cheese, I made eye balls and ghosts on the top. Black licorice cut into small strips can be used to make spider legs with the body of the spider being a black gum drop.

18 paper baking cups (2 1/2 inch) 18 gingersnap cookies
12 ounces cream cheese, softened 3/4 cup sugar
1 Tablespoon corn starch 1 teaspoon pumpkin pie spice
2 eggs 1 cup canned pumpkin
1/3 cup light syrup
  1. Line muffin pans with 18 baking cups. Place 1 gingersnap in each.
  2. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer.  Add eggs and mix well.  Add pumpkin and syrup; beat 1 minute.
  3. Pour filling into paper baking cups, dividing evenly.  Bake in a preheated 325 degree oven for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.

Makes 18 mini cheesecakes.

I added about 1/4 teaspoon nutmeg with the pumpkin spice.  I’m a huge fan of nutmeg.

You can also make your own gingersnaps instead of buying them.

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