Tuesday, October 19, 2010
TWD: Caramel Pumpkin Pie
I must confess that I am a pumpkin pie snob. The only pumpkin pie I really, really enjoy is my own.
When I was growing up, my father made the pies in the family. His specialty was pumpkin pie, and his were dark and spicy.
No one that I know of makes a dark and spicy pumpkin pie. Most pies are too squashy, too pale, too bland. Not mine. Mine are like my dad's.
Typically, I make my pumpkin pie on Halloween. When I bake it this year, I will post the recipe so you can compare.
This week we were tasked to make Dorie's Caramel Pumpkin Pie. The other bakers were raving about it, so I was hopeful that I could add another pie to my repertoire.
The main difference with this pie is that you caramelize sugar until it is dark amber and add that to the pumpkin filling.
Along with some spices and a splash of rum, It makes for a darker pie. However, there is also a touch of bitterness that is not particularly pleasant. I had two other taste testers this time, and they both agreed with that diagnosis.
As good as this pie is, it will not be replacing my favorite recipe.
I might just give this pie another try, except that I will only caramelize the sugar until it is a light to medium amber and leave out the rum, or at least reduce the quantity since it was bit overpowering.
This week's Caramel Pumpkin Pie was chosen by Janell of Mortensen Family Memoirs. You can find the recipe on Janell's blog, after which you can stop by the Tuesdays with Dorie website and read about the other bakers' reactions.