Pumpkin Rosemary Pie, 2.0

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Last year, I wanted to try something a little different for Thanksgiving, so I crafted a recipe for Pumpkin Rosemary Pie. It turned out quite good, so I thought I’d made it a tradition, and bake it again this year. However, this time, I made two small changes:

1. I used 2% milk

2. I made an entirely different kind of crust.

The first one was basically because I thought a milk with more fat would just give the pie a little boost, texturally speaking, which it did. As for the second, well about mid-year, I found a recipe for a cornbread crust in this book that I just loved and have been using as much as I possibly can ever since. I thought this pie would be the perfect opportunity.

pie crust perfection.

pie crust perfection.

I topped it with a homemade cinnamon whipped cream (which was enthusiastically taste-tested by my boyfriend, who’s always willing to help out in these situations). Once we were sure it passed the test (it took multiple tastes – we just HAD to be sure it was good), I piped it on the pie, packed the whole thing up, and brought it to Thanksgiving dinner at my parents’ house, where it was devoured by all.

just before the carnage.

just before the carnage.

Stayed tuned ’til next year, for the release of version 3.0!

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