In between moments spent preparing my Sarasota home for the possible arrival of Hurricane Wilma, I made a pumpkin pie from the recipe in the November issue of Saveur. Apparently the editors are continuing their forward charge of a new cover design with photos of round foods shot from above. Last month it was pancakes, this month it’s pumpkin pie.
As the recipe says, it’s pretty much the same thing as what you’ll find on a can of Libby's pumpkin: 1 can pumpkin puree, 2 eggs, 1 can evaporated milk, sugar, cinnamon, cloves, ginger and salt. The difference is that Saveur gives a recipe for the piecrust, where the Libby’s can does not.
I also have to tell you that the Libby's website, in extolling the virtues of pumpkin as a "superfood," tells readers to "Get that squash a cape!"
As shocking as this may be, the crust on my pie wasn’t as beautiful as Saveur’s. Perhaps it was because of the incredible humidity here on the west coast of Florida; or perhaps my shortening wasn’t cold enough; or maybe it was because I’ve never made a piecrust in my life.
Although the crust was probably a little shorter than it should have been, it was definitely tasty. After all, it’s just a vehicle for that delicious pumpkin custard anyway. Can you guess what I had for breakfast?
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