It's finally feeling like pumpkin pie season here which means that all the basic white girls are coming out, as is my inner basic white girl who adores all thing pumpkin.
This is one of my favorite pie crusts because of how plain it is. It's just a slightly buttery, pastry style crust. No spice, no real grain to it. Just a light soft crust perfect to be filled with pumpkin
I don't know how someone could not have this flavor, it fits in so many places it's almost stupid.
It plays multiple roles here, first at the base, giving the crust some softness like would happen on the first layer of it with the pumpkin soaking in slightly, while also providing a bit of sweetness to the plain crust.
Next, it helps to create body to the pumpkin pie filling as well, it's super light and doesn't make it feel so much like a cookie as it does just a baked item. A great start to the body for the filling
Pumpkin Pie Filling
Some people call for straining, I think that this is weird. I usually make my puree by baking pumpkins quarters in a little water at 400 - never had an issue with 'grittiness' or 'graininess' or 'curdling'.
I Really enjoy a good pumpkin pie. One that has body, a very soft, slightly creamed type mouth feel like you'd get from a pumpkin pie.
I don't get any crust from it, but that's no issue since the body is the main thing I was looking for. As far as Spice goes, this leans heavier on the ginger of pumpkin spice, very light cinnamon, and a slightly subtle allspice and nutmeg, so it's not perfect on the spice side of it but as you'll see it's an easy remedy.
I love yellow cake. This is a light, sweet, yellow cake. Simple and pure. It's used very lightly here purely to give the final touch to the body of the pie, making it baked and not just the filling you'd pour in the crust.
Not much to say on this, simply the dark sweetness you'd get from a good fall dessert.
If you use something else make sure to blend. Blending non-nutritive sweeteners is essential to minimizing after-taste. I'm surprised it isn't done more often, to be honest. There's not a lot of literature on it, either, but what I've seen comes from very reputable sources, supporting my own experience and experimentation, as well.
Natural sugar, like salt will enhance the flavors of what it is added too. It's not as efficient as salt, but it does the job. Sweeteners are vastly more sweet, but don't do the same chemical reaction that sugar, and salt, do so you are left with an overpowering sweet taste.
This is where we finish off the spice.
Pumpkin spice is a great, well rounded offering for a pumpkin spice. Not perfect, but one of the best I've tried. It hits a very nice balance between the nutmeg and cinnamon, not being to heavy in either direction, with just hint of the allspice. The one area it seems to miss is the ginger, I don't get any from this.
If it's there it is so far in the back I get find it. But if you remember, the pumpkin pie brings the ginger to the party so have the covered
I've had a lot of fuckin' pumpkin pies in my life. I personally prefer the more spice heavy, more subtle sweet pies, but I do enjoy the ones the are heavier on the sugar as well. If you prefer a sweeter pie, a little sweetener will help get you there. I'm good without it, I have friends that one it sweeter so it's your call.