Remember that pumpkin we puréed a few days ago? Well now it's a pie, or at least some of it is.
Apparently, according to an email from The King Arthur Flour Company, Canadians prefer their pumpkin pie a bit spicier than Americans do. So, in honor of Canada's Thanksgiving celebration on October 10th, I made this spicy pumpkin pie. Honestly, it doesn't taste all that spicy to me, despite a hefty amount of cinnamon, cloves, nutmeg, and ginger, but it's good all the same.
What I like about this recipe:
•I like the leeway it gives you on spice amounts, allowing you to add only as much as you like.
•I like the addition of a small amount of corn syrup. I know, you'd think I'd be all up in arms over corn syrup, but I'm not as militant as that. In fact, I like the stuff . . . in strict moderation. Any knowledgeable cook knows that corn syrup is a terrific stabilizer, improving texture and flavor in many desserts.
•I also like the fact that you have to let the filling sit for 30 minutes to an hour in order to let the flavors meld and produce a smoother pie. I had never seen this trick before, but it really works. I let my filling sit for an hour, and I don't think I've ever made a smoother pumpkin pie.
So, for me, this recipe is a keeper. Let me know what you think, if you make it.