I always make pumpkin pie for Thanksgiving. It is one of Dude Martha’s favorite foods, so he’s been asking lately if I would make one before Thanksgiving so he didn’t have to wait so long!

Martha has an interesting section in November Living with a variety of pie crusts. One option is a no-roll, press-in pie crust (o. 171). This sounded great to me. I hate rolling pie crust. It always rips. This pie crust recipe is essentially a shortbread (eggs in pie crust is definitely a new approach!). It was very easy to mix up and press in the pan. I baked it and it looks browner in the photo than it really was. It was so easy – I was so excited!

Then I made Martha’s pumpkin pie from the same issue (p. 214). I am embarrassed to tell you that the recipe I always use is one I ripped out of a magazine from a Libby’s canned pumpkin ad many years ago, but everyone loves it. Last Thanksgiving I made another one of Martha’s pumpkin pies and it didn’t stand up to the Libby’s recipe, but I was ready to try another version.

This pumpkin pie recipe uses heavy cream instead of the evaporated milk most pumpkin pie recipes use. Nothing else struck me as remarkable when I was making it. I got it in the pie crust and baked it. It looked and smelled good. Everyone was so excited to sit down to try it.

It was a disaster. Inedible. First of all, let’s talk about the crust. It was incredibly salty. I used unsalted butter. The recipe calls for 1 tsp salt – I used about 3/4 tsp. It was way too much. If it hadn’t been salty, it would have been very nice I think. So if you make this, I recommend cutting the salt back to 1/2 tsp or 1/4 tsp.

Now, the pie. It was not sweet. The recipe uses 1/4 cup of sugar  while my Libby’s recipe uses 3/4 cup plus it has evaporated milk which is sweetened. There wasn’t close to enough sugar in this recipe. It didn’t even taste like a dessert. Between the lack of sugar in the filling and the excessive salt in the crust, no one could eat this. In the trash it went. I’m glad I didn’t make this untested for Thanksgiving because that would have been a terrible disappointment!

I always make pumpkin pie for Thanksgiving. It is one of Dude Martha’s favorite foods, so he’s been asking lately if I would make one before Thanksgiving so he didn’t have to wait so long! Martha has an interesting section in November Living with a variety of pie crusts. One option is a no-roll, press-in … Read more →