The New Recipe Challenge: Pumpkin Meringue Pie

The most beautiful pie in the world

Look at this pie. It's like, the most beautiful thing in the world. Just read the caption; it says it right there. This pic is not mine. It is not the pie I made. I am a mere mortal, incapable of creating such a heavenly pie. Here is mine. 

My photography skills are fierce, eh? The secret: have 2 Old Fashions, use unnatural light only and work with your phone camera. Ok back to the pie.

I brought this to a Christmas dinner that some friends were hosting. I ran out of time, so I whipped up the meringue and placed in a ziplock bag at home. After dinner I piped the topping and browned under the broiler in my friends' kitchen. Not sure if the meringue lost volume in the transportation, but I got nowhere near the height shown in the recipe's image. Jeez Louise, I forgot how much I love meringue though. I'm realizing that anything with egg whites is an instant win in my book. Meringue, marshmallows, egg white drinks, egg white omelets... Just kidding about the omelets. I mean, they're ok and all. Anyway- PIE! I was talking about pie. The pumpkin portion was fantastic, a little sweeter and darker than a typical pumpkin pie. The meringue was amazing against the custard-like filling. 

The dessert was a success with the rest of the dinner guests as well. One asked for the recipe, another went back for a large second helping, and James started raving and didn't stop until two days later. 

Some modifications I did: I don't care for (american) cinnamon, so I used only half a teaspoon and added a tablespoon of cardamom instead. I have no 8" spring form pan so I just used my regular 9.5" pie pan. (I also used my go-to pie crust recipe, from Joy of Cooking.) This meant no "deep dish" presentation, and surprisingly, the pumpkin filling part of the pie took perhaps an additional 15 minutes to cook. 

Repeat Factor: Absolutely will make this again. 

Next Time: Cut the sugar in the meringue and work on incorporating an additional flavor into it instead? Maybe the cardamom can go here. Or fresh ginger?

Deep Dish Pumpkin Meringue Pie

On the Hunt

Every time I’ve tried blackberries while living in California, be it from the store, or a farmer’s market, they’ve been, not what I’ve expected. They’re sour, and not sweet. The blackberries here are a serious disappointment. I’ve stopped buying them. I’ve resorted to asking people to send them, or transport them, over state lines from Oregon, in order to again taste the sweet goodness that is an Oregon blackberry. Needless to say, it’s been awhile since I’ve eaten a tasty blackberry.

Recently, my sister came to visit me from the Portland area. She told me she was bringing some with her. I was so excited. When she arrived I first hugged her. Immediately after, I looked to see where she kept my blackberries, I was like a dog panting for its treat. She started to explain, “I brought them with me…” I stopped her, “Don’t say BUUUUT!” She continued with a grimace, “But...” “Nooooooooo.” “... they didn’t make it.” Being such a gentle delicious fruit busting with flavor, they couldn’t survive the long hot car ride. I was bummed. I’m sad to say, I’ve had no luck in procuring the elusive Oregon blackberry.

Paris flaunts in it my face that he and Natalie went for a little stroll and happened upon blackberries, and not knowing what to do with them, posted the above photo on facebook to ask for suggestions. I know exactly what you can do with those blackberries, Parrrriiiissss.

I decided last night, that if I can’t eat blackberries, then I’ll have pumpkin pie instead! Smooth, creamy, one-of-my-favorite-pies ever! This recipe calls for grated fresh ginger, and some candied yams in addition to pumpkin puree. So good that I’ve been stealing bites from the fridge all day long. I probably won’t be hungry for dinner, I’m an adult now, I’ll eat pumpkin pie instead!