For Thursday, my grandma had initially requested that I bring Brussels sprouts. I protested, not wanting to become the person who always has to bring the same thing every year. Bad idea. I was all but verbally stoned, and made to promise that I'd bring them for Christmas. Anyways, I wound up with the pumpkin pie assignment. For the sake of tradition and crowd pleasing, I wanted to stick with a classic pie, but for the sake of my ego and boredom, I wanted to jazz up my pies.
First, I started with nick's great aunt Ada's pumpkin pie recipe. It's an older recipe, heavily spiced and containing molasses, so it's more brown than orange but it's still pretty classic.
1½ cups Pumpkin
3 Eggs - beaten
½ tsp. Salt
¾ cup Brown Sugar
1 cup Milk
2 Tbsp. Molasses
1 tsp. Cinnamon
¾ tsp. Ginger
½ tsp. Nutmeg
¼ tsp. Cloves
¼ tsp. Allspice
2 Tbsp. Melted Butter
Mix it all and bake @ 450 for the first 10 minutes, then @ 375 for 45-55 or until it sets.
Then, it was time to get creative. I saw a cinnamon roll pie crust on pinterest that was as simple as can be:
make and roll out a regular pie crust, paint it with butter and sprinkle with cinnamon, roll up into a log and slice very thinly, place wheels as close together as you can in the pie plate and press into a coherent crust.
That one turned out almost as well as on the Internet :)
For the other, I tried to replace some of the flour in the crust with pulverized ginger snaps (surely, I've read somewhere that you can do that) and put some honey-roasted nuts in it. The crust was a mess. It looked great until I added the little bit of water. The cookie crumbs soaked it all up instead of it making the dough ball up. I didn't have enough butter to try again, so a lot of flour and a little bit of water later, I had a dough that was serviceable, but dry and not at all flakey. The honey was too much, the pie was too busy.
The score: Angela, 1; Pie, 1
Such is life. At least I can make Nick take the one to work tomorrow. They'll eat anything, right?