Well, in perusing my RSS feeds recently (hey, I have to follow some foodie blogs so that I can have a semi-intelligent conversation with my food-obsessed wife), I stumbled upon this recipe for Dulce de Pumpkin and thought, "there is my reason to try another."
And, so, I did.
The only real twist of consequence in this recipe is the substitution of Dulce de Leche for the sugar and milk, which as the author states, results in a slightly firmer texture. That was definitely my experience as well. And, I did appreciate the firmer texture.
But (there is always a but, isn't there?), I have to disagree with the original baker that this is in some way a better version because "most pie recipes downplay the flavor of pumpkin." All of the eaters in our household agreed that while this was a good pie, it had even less pumpkin flavor than a Libby's special.
Who is complaining? At the end of the day, it's a slice of pie for heaven's sake. What is there to complain about? It looked good, it tasted good. I am happy.
But (here I go again), I did make my preferred Butternut Squash the very next day...
Stop me if you have heard this before:
I can not think of a reason that I would make a pumpkin pie again.
On a final note: While I am absolutely certain that Becca is a far more accomplished and talented baker than I will ever be, I simply must call ridiculous on the following statement.
I’ve found that for a quick and easy pie like this, the
store-bought crust works out just fine.
Seriously? Such words will never escape my lips, nor should they anyone else's.
I may finish this yet.
Enjoy the Holidays!
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