Monday, March 24, 2014

Pumpkin Pie

At this time of the year I try to empty the freezer; it needs to be defrosted so that come summer I can start filling it again. I'm reading a great book called Blue Plate Special by Kate Christensen; one of her friends cooks up a wonderful Thanksgiving feast in May. So when I found the last two blobs of frozen sugar baby pumpkin, I knew that I had to make a pie, what month it is just does not matter.
The crust is pure butter and it was a delight to roll it out. The filling recipe is from Barefoot Contessa.

1 comment:

barbara@sparrowavenue said...

the recipe that I have for pumpkin pie calls for Grand Marnier or any orange flavoured liqueur.
Being lactose intolerant, I sometimes use coconut milk. Butter, of course, I can't but there are decent substitutes (if you don't have to serve

You're lucky: you don't have any of the issues that seem to be cropping up in my family.

looks yummy, that crust!!