The Great American Thanksgiving comprises a few key concepts: football, turkey, stuffing, gluttony, leftovers and pumpkin pie. For my first Thanksgiving with a “what can I bring?” responsibility, my Aunt Michele assigned me the pie. Oh crap.
I know. Pumpkin pie is probably the easiest of all the Thanksgiving tasks, but as a new cook, it’s a lot to live up to. But, as my aunt said, “How bad can it be?”
I didn’t find much comfort in her response.
The Research
More than a week out from Thanksgiving, I searched the net for the perfect pie because the recipe on the can just wouldn’t cut it.
It’s amazing how many recipes are out there. People are getting fancy, making praline-crusted tops, pumpkin cheesecake, vegan options and more.
I found one from Paula Deen that sounded perfect and wanted to test the recipe in time for the Turkey Day debut.
The Methodology
What makes Ms. Deen’s recipe special is that she adds apple butter to the canned pumpkin, along with the traditional flavors of cinnamon, nutmeg and brown sugar.
Here’s the recipe: Apple Butter Pumpkin Pie
I followed the directions pretty closely, except I used a “can of pumpkin” rather than a “cup of pumpkin.” Oops. By using the “can” rather than the “cup,” I had enough filling to make two pies during this test run and probably can’t judge what the actual recipe tastes like.
The Results
My hubby and I cut into one pie and found it to be delicious and light, not heavy and dense like so many other pumpkin pies. Because we could never eat two pies, I delivered the extra pie to the IHM Sisters at my Alma Mater, Villa Maria. Everyone loves pie!
My test run gave me the confidence that, yes. I can do it. I can take my aunt’s assignment and present a Norman Rockwell, Picture Perfect Pumpkin Pie.
And, to leave you with a quote from one of my favorite motivational writers, Jack Handy:
“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.”
