Pumpkin pie has long since been the staple of many Thanksgivings. It is often found quietly placed in the center of the table, taunting guests with a sweet aroma of spices, while bits of the flaky crust just happen to crumble right before your very eyes. The irresistible combination of fluffy whip cream and savory pumpkin pie sends your mouth into a highly anticipated food coma that is just too hard to resist. The pre-made pumpkin pie is listed as one of the top desserts in November. It is always the leftover dessert you find on the top shelf of the fridge at 3:00 in the morning when your stomach grumbles from hunger and your mouth waters from the remembrance of such delicious food. And wouldn't you know it's always covered in plastic wrap that clings to the pumpkin pie filling like a child clings to his mother as she tries to drop him off at kindergarten.
Homemade pumpkin pies are on the downfall...actually, I think all pumpkin pie is because I think people are so used to the sweet sugary taste of the store bought pies, or the canned pumpkin that's full of lovely ingredients which excite the tastebuds, that they have become bored with it. An honest-to-goodness homemade pumpkin pie (and I'm talking straight from the pumpkin, puree-ed, fresh made crust, put together and carefully placed in the oven homemade pumpkin pie) is so hard to come by nowadays. But when someone takes the carefully planned out time to put together said pie no one is really interested in eating it. You mess up the kitchen, do four loads of dishes, get flour everywhere and even burn yourself to make this homemade delicacy only to have more left over than you know what to do with...
...at least I'll have something to eat at 3 am ... bring on the plastic wrap!!
Check out this superfantastic blog from Sarah at the delicious life. Perhaps this will encourage everyone to give pumpkin pie one more chance.
Chilly Beans
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