I feel like it’s okay to talk about Pumpkin Pie now. It’s the first of October and Our Canadian Thanksgiving is two weeks away. Pretty soon my inbox would receive a trickle of requests for a “foolproof” pumpkin pie recipe.
Well, this is it. This is what I’ve been making the past 5 years whenever the occasion calls for it. It has received nothing but praises and and an occasional whine when the last wedge has been taken. It has an enormous amount of spices, but you’ll appreciate them once you taste the finished pie. I promise it’s not overwhelming once it’s baked. This Fall favorite goes extra smooth and creamy, and is light. The understated crust is up to the task of keeping its hefty boss intact and allowing it to shine. It’s flaky without being too buttery.
Make it once and you’ll make it all the time from thereon. I’ve baked one a week ago and I’m craving for more. Oh, dear.
I wish I could say I concocted this recipe, but all the credit goes to America’s Test Kitchen and Cooks Illustrated. If you have yet to subscribe to that fine publication, I’m telling you now to do it. It has saved my kitchen dilemmas numerous times. I highly recommend the digital subscription because you’ll have access to their magazines and database of recipes.
Please enjoy the pie!