Pumpkin Pie: It Rocks | NowPublic News Coverage

Pumpkin Pie: It Rocks

by clorenz1 | November 23, 2006 at 12:13 pm

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Every year around this time I get super excited about pumpkin pie, I love pumpkin pie, but then I eat too much pumpkin pie which results in my love dying a little. Like a one night stand gone terribly wrong I cannot make eye contact with my favorite pie for a few months. But that has not happened this year, yet!

Does anyone have good recipes to add to this post or photographs of their pies?

Try it Vegan as well.

Perhaps a pie baked from the wholesome natural gourd tastes immensely better than one scooped from a container. Certainly, the original cooking process is more time-consuming and messy. However, it could offer a culinary connection to our nation's foremothers. And since I still had a fully intact pumpkin left over from Halloween, I decided to find out.

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jim_carson

at 00:13 on November 24th, 2006

I've had pretty good luck with a very basic recipe. It's based on the one you'll find on the back of the canned pumpkin, except (a) I double the spices and (b) I leave out the extra 1/2 C of plain milk.
You can use other winter squash and pumpkin variants. For example, in the 23rd photo, mine used red kuri squash.