Given that finishing off the month November without a single slice of pumpkin pie is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis. The 2008 recipe hailed from Cook’s Illustrated, those clever chefs that always push the envelope, this time in the name of the silkiest pumpkin pie they could come up with. It involved canned yams. It required a fine-mesh strainer. Three whole eggs and two yolks. It was lovely, but if you’re someone who actually adores the classic taste of pumpkin pie above all else, it probably didn’t fill the pumpkin pie void in your life.
This, I hope, will. I’m not terribly revolutionary in my go-to pumpkin pie but I also don’t think the Thanksgiving demands it. I’ve said this before, but I don’t think we travel by buses, trains, cars and planes, often during inclement weather and even more brutal traffic because we’re secretly hoping our family ditched the known-and-loved standards — yes, even the green bean casserole with crispy onions — for an edgy new recipe someone found in a fancy food magazine this year.
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