The Pie Baker

Oh She Glows Blog is full of great instructions and photos.

I have loved to bake pies all my life.   I would rather bake a pie than any other dessert or sweet.    I have tried all sorts of pies over the years.   I honestly have not single favorite pie, and  I am always trying something new.  I love them all, old recipes and new recipes alike.

Last year my experimental recipe  was a pecan pie that used real maple syrup. I was trying to find something that made a great pecan pie without ending up with a gooey sweet filling.    It was a great result much richer and smoother than my traditional pecan pie.   It was definitely a keeper.

This year I happened to have two sugar pumpkins on hand and decided to try my hand at homemade pumpkin pie.   I remember as a kid my mother once had done this and the pumpkin was very moist and it present problems.    Like everyone today, I went to the internet looking for an option that looked promising.  The first thing that I found out is that the pumpkin in the can is likely not pumpkin, but some other kind of squash.   Now my interest was definitely piqued. Was there a difference if I used real pumpkin?  Will anyone notice?  I found an option that looked good on the Oh She Glows blog.   I have finished roasting my pumpkins, run them through the food processor until smooth as anything you will find on the grocery shelf.   I put it in a food mill and let the excess water drain out; lesson learned from my mother.  It now sits in my refrigerator ready for pie baking tomorrow.

I will post again later after the pie has been baked and ate by the family.   The other pies I am bake this year besides pumpkin is the requisite chocolate, an apple and a banana cream.