PW's Pumpkin Cream Pie

Day: 472
High Temp: 60F

For the past five years or so, Tom and I have spent every Thanksgiving with his family in California. This year, given time and financial restraints (mostly due to the wedding) we stayed in Austin. We were fortunate enough to be invited to one of Tom's fellow playwrights homes for the big meal, and oh did we feast. There was a fried turkey, dressing, pureed parsnips, a mashed potato bar, carrot soufflé, mashed sweet potatoes... shall I go on?

What about dessert, you ask? Well there were pies, of course. My pies to be exact. Now, normally I shun the pumpkin pie. Pie making can be tricky, and since I don't love pumpkin, I just skip it. Also, since we are normally with family, I just figure that if someone wants pumpkin badly enough, they know to make it themselves, or just enjoy my pies. This Thanksgiving, however, we were going to be with friends. And as we were guests, I figured it was important to represent the holiday classic with some sort of pumpkin dessert. Enter Pioneer Woman Ree Drummond's Pumpkin Cream Pie. Go ahead, check it out.

Her photos are beautiful, her writing witty, and her recipe spot on. Mine turned out exactly as promised, even though it was my first time every making a graham cracker crust. And the addition of lots of cream, rich vanilla pudding and whiskey make this a pumpkin pie I will definitely go back to.

Stay tuned... later this week I will try my hand at food blogging for the first time when I post pics and recipes of the classic Becker chocolate cream pie and my personal favorite pie, raspberry cream with streusel topping.