Pumpkin Pie

I’ve been experimenting a bit with pumpkin pie this month, which means we’ve been enjoying eating a lot of pumpkin pie. I’m not great at making pie crust, so pies are sometimes an intimidating baking project. In the past I’ve made pies with a pressed crust, and they were good. I had heard about using a specific kind of refrigerated crust, but when I tried it, we all thought that that pie attempt had terrific pumpkin pie custard, but terrible crust.

Then I came across a recipe for pressed pie crust that I suspected would be more delicious, and it was! We left a little bit more of the pumpkin pie spice out of the filling and were very happy consumers of that pie attempt.

Mr. TOF was wondering if you could make your own pumpkin pie from a little fresh pumpkin that we had hanging around from earlier in the autumn season, and I said, “Yes! Let’s try it!” So we roasted the pumpkin and made our own puree, used the new crust recipe, and it was so creamy and delicious that we crowned it the ultimate pie of the month. Yum. The pie was gone in no time flat.