As I sit here typing, I’m enjoying my
second third piece of pumpkin pie today. With only two weeks until Thanksgiving day, I didn’t want to take any chances on a recipe that I hadn’t tried first. Plus, we will also be buying a pie through the Slice of Life© program and I didn’t want it to show up my baking skills 😉
I had two priorities with this pie:
- Make a killer crust
- Make it as healthy as possible
As I’ve mentioned in previous posts, especially my post on the perfect chocolate chip cookie, there is a science to baking. It’s much more difficult to improvise with baking than other types of cooking. Pie crust (←based on my limited baking skills) is one of the harder items to perfect. The temperatures and textures have to be just right. Did I succeed?
Yes, and no 🙂 The crust is not exactly healthy….but it was very easy to make. I followed this recipe and miraculously, it turned out! One of my favorite things to pair pumpkin pie with is ice cream and whipped cream. Because I like to go a little crazy with the sugary toppings, I wanted to avoid an overly sweet pie. I also wanted to avoid adding heavy cream or condensed milk. The result was a perfectly creamy, not too sweet, pumpkin-licious pie. Perfect for a Thanksgiving feast, especially when there will be a plethora of treats to choose from!