Naughty Pumpkin Pie

Have you ever been inspired by a movie? Or maybe just one line from a movie really can't leave you? I must admit, that is exactly what happened to me over the New Year's weekend. I was sitting with a girlfriend watching the moive "Waitress" with Keri Russell, and boy was I inspired to bake pies. But not just any pie, I was inspired to bake a Naughty Pumpkin Pie.

It does help that my hubby LOVES pumpkin pie. As is it so happens, he was grumbling over the holidays that he didn't get enough pumpkin pie. As with all holidays, the house is full of family and those desserts do depart quickly! So, in the spirit of any loving wife, I promised to bake him another pumpkin pie - just for him. To his unknowing delight, a little movie would change the very bite of pumpkin pie that he would savor. It was the most scrumptious, decadent, full of creamy goodness pumpkin pie ever baked - at least in my kitchen. Indeed, I was inspired!

So let's talk about the Naughty Pumpkin Pie. If I were truly motivated, I would have baked a fresh pumpkin in the oven and then used the freshly baked pureed pumpkin to make the filling. Unfortunately, I wasn't. I did use a little help from Libby - Libby's canned pumpkin that is.

I decided to use heavy whipping cream instead of evaporated milk. I also used light brown sugar instead of white granulated sugar. The silkiness of the heavy whipping cream turns the pumpkin pie into a thick mousse-like concoction. My hubby thoroughly enjoyed it. It was so silky,so Very Naughty indeed! Here is a picture of the pie.



And for all of you glorious pie bakers with a keen eye, I do have a confession. I did not make the crust from scratch. Pie crusts are not my forte. The idea of creating that perfectly flaky pastry crust makes me a bit woozy. It is an art that I need to practice. Between ice water and cold butter, my pie crusts just taste so boring. How do you make pie crust NOT boring? I know it is possible. I have tasted the possible!! But for this endeavor of naughty pumpkin pie, I took some help from the store. I simply had to! And it worked out ok....for me...at least this time. Thank you, Pillsbury.

Now the biggest quesion of all:

What wine should I have? What wine to drink? First of all, you all will learn quickly, that I can always find a wine to pair with any food. When I think of pumpkin pie, my taste buds tingle at the the sweet spiciness of the cinnamon, cloves, ginger, and fresh ground nutmeg. I would probably drink a dessert wine such as a muscat - nothing too sweet.

I am off to another culinary adventure in my mind. With any luck, I will be able to share it with you soon. And always, Cheers to You!