…of the season is rarely picture perfect. I generally decide to make it on a whim and then have to fit it into my day. Today I wanted to give the filling some time to steep with the spices—I rarely make spiced pumpkin pie—so I made it first thing in the morning. Then I forgot about it, and sometime in the afternoon, I suddenly realized that I hadn’t made my pie crust. It didn’t have time to set in the freezer for fifteen minutes or so before baking, and as a result, some of the crust drooped instead of standing tall. No matter, it will still taste good.
I don’t understand the whole pumpkin spice season that started about a month ago. Not everything needs a touch of sweet spices to be special. Last year I didn’t make a single spiced pumpkin pie, but today I wanted to taste what the fuss is all about. This time around, I made a standard blend of sweet spices: a teaspoon of cinnamon, a teaspoon of ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground cardamom. It sounds like a lot of spices, but somehow they come together into a harmonious whole that is warming, comforting, and delicious. I don’t know that I’d put it in my coffee, tea, or ice cream, but it is very tasty in pumpkin pie.
I’ve included some of our earlier pumpkin pie recipes below. You can simply swap out this more classic pumpkin spice blend for the one in the Spiced Pumpkin Pie below to make this first pie of the season. I’m sure there will be more as the days progress.
– Pumpkin Pie
– Dulce de Leche Pumpkin Pie
– Spiced Pumpkin Pie
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