Dearest readers,
I know, I know, I’ve been gone for much too long. Sorry for the hiatus. I’ve been busy travelling, eating, baking and new-job-a-workin’. You can catch up with all of that thanks to the wonderful world of Instagram, where you can see my travel food posts (here!) and see my baking (here!)
Hear, hear, it is now time for a brand new recipe. I never grew up eating pumpkin pie, so, in all honesty, I’m not quite sure what defines a “good” pumpkin pie to most North Americans. What I can tell you though, is that THIS pie is the bees knees. It’s the creamiest, fluffiest, pie-i-est pies I’ve ever made, and I just had to share it with you all. And, it’s perfectly in season, perfectly in time for (Canadian) Thanksgiving, and any other fall-themed dinners or dinner parties you may be attending. It comes together quickly, and disappears even faster. I wish I had a photo of the actual sliced open pie, but alas, no time, as it was instantly gobbled up.
Best Pumpkin Cream Pie Ever
an original recipe by allison sklar
ingredients
pie filling:
1 brick (250g) cream cheese – room temp
1/4 cup butter (approx 56g) – room temp
250g (approx 1 cup) puréed pumpkin*
3 egg yolks
2/3 cup brown sugar
1/4 cup sour cream
pinch salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
