This delicious pie is the final post in my series, Thanksgiving Cooking for Two. You’ll find the other recipes in this special series at the end of this post.
I am a huge pumpkin pie fan. I know it can be hit or miss with some people, but that’s not the case for me. If you line up a selection of pies, I might give chocolate meringue a second glance, but I will always pick pumpkin.
There is a catch, though. I’m not crazy about the traditional, out of the can pumpkin, type of pie. My grandmother’s recipe will always be my favorite and if I can’t have that, well, it’s a pumpkin pie that I’ve gotten creative with.
First, roasted, pureed pumpkin. It makes such a difference and it’s completely worth the minimal effort. Then, it needs a wow factor — a variation in the spices, a gingerbread crust, maybe a meringue topping. Give me any of those and pumpkin remains number one.
