Dulce de Pumpkin

A little over a year ago, I stated on this blog that I could not think of a reason why I would make a pumpkin pie again.


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!