The Pumpkin Pie

Monday, November 14, 2005

The Pumpkin Pie: the easiest or hardest pie to make (well, for this season...ok, well for this blog).

I made one today! My first pumpkin pie!

Working in the industry, there is a lot of felt pressure to produce holiday meals that are worth sacrificing the home experience for going to a restaurant. Holidays are the only time I would NOT want to go out, so I understand that customers want their standard home style holiday meals. Unfortunately, many chefs want to go crazy and make 'interesting spins' on holiday cuisine, and while customers may think it tastes good, the food will never be fully appreciated because deep down they want their home style holiday meal. My chef keeps insisting that our Thanksgiving customers want a 'traditional pumpkin pie,' but is insistant on changing the texture and spiciness and essentially constantly contradicting herself.

With all the stress at work trying to find the 'perfect pumpkin pie' but also making it 'different,' I was fed up and just wanted an 'actual' good, traditional pumpkin pie. Who did I turn to? My good friend Martha and her website and came across the 'Classic Pumpkin Pie.' While Martha uses a more traditional sugar crispy crust, I made a graham cracker crust and it was a fabulous addition. The custard set nicely and the graham cracker crust (graham crumbs, sugar, and butter - from the Key Lime Pie recipe) caramelized and turned out chewy but not soggy and very very flavorful.

This is a classic pumpkin pie: great pumpkin flavor, a good balance of spices, and smooth medium texture.

Here's the link to her recipe:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1520061&search=true&resultNo=2

I say, stay home or don't go to a fancy restaurant for the holidays because you will not find a pie like this one - classic.