So what did I do with the double-wide can of pumpkin that I'd been saving? With half of the can I made a lovely pumpkin pie for Thanksgiving. It turned out to be probably the best pumpkin pie I have ever made and possibly the best pumpkin pie I have ever eaten. If you are interested to know the recipe it can be found here. I think the key to its goodness was using all brown sugar. I also used whipping cream instead of heavy cream that the recipe called for but I think they are about the same. All I can say is that my husband, normally not a huge pumpkin pie fan, was raving about it. It was so smooth and rich and creamy and the crust was just thin enough to not be overpowering but provide a flakey buttery crunch in contrast the the custardy goodness. I think I may have to have another pie later on.
This morning I used the remaining pumpkin and baked a loaf of pumpkin bread and a dozen pumpkin muffins, half of them with chocolate chips. The idea was to have muffins leftover to freeze for week day breakfasts but I'm not sure how many are actually going to be left by the time the weekend is over. Eating pumpkin bread, pumpkin pie, pumpkin pancakes and waffles as well as all things flavored with pumpkin is sort of one of those things that people in the US normally do during the fall. Sort of like how Swedish people eat Lussekatter (saffron buns) around Christmas time and semlor (almond paste-filled pastries topped with cream) during the weeks of Lent before Easter. I say normally however because my husband and I have a spiced pecan pumpkin and waffle mix that we have been saving and using sparingly throughout the past year. I might even be willing to admit that we made pumpkin pancaked at least one time during the summer. I know, it is nearly sacrilegious to even admit it let alone do it but it seriously could not be helped. Pumpkin breads and pancakes are one of those things that remind me of home and eating them gives me a small sense of the comfort of being back home.
Best pumpkin bread ever.
Best pumpkin pie ever.