It's not all that scary when you stick with tradition
Fall arrives each year when I walk through our local Trader Joe's and realize that the store has been overtaken with Pumpkin and Pumpkin Spice products. When did pumpkin
become a flavor? Have you ever smelled one after carving it? It's not that pleasant! Actually, it's the spices that gives it any type of flavor so shouldn't it receive top billing as in "Spiced Pumpkin"?
Trader Joe's Pumpkin Patch |
become a flavor? Have you ever smelled one after carving it? It's not that pleasant! Actually, it's the spices that gives it any type of flavor so shouldn't it receive top billing as in "Spiced Pumpkin"?
The Freezer Case at Trader Joe's |
Starbucks Pumpkin Spice Latte |
http://www.shewired.com/box-office/2013/10/28/watch-kate-mckinnon-autumns-eve-pumpkin-scented-douche
Personally, it's a "flavor" (if one must call it that) that should be reserved for pies only.
If you're looking for an alternative pumpkin pie recipe, here's a version that Eric's Mom relies on.
Pumpkin Chiffon Pie
Ingredients:
1-1/4 cups canned pumpkin
3 eggs, separated
1 cup sugar
1/4 cup non-fat milk
1/4 cup sweet sherry or rum
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 env. plain gelatin
1/4 cup cold water
1 baked 9″ Pie Shell
Directions:
Soak gelatin in water for about 5 minutes. Combine slightly beaten egg yolks with 1/2 cup sugar, pumpkin, milk, liquor, salt and spices. Put in microwave for 1-2 minutes and mix. Repeat 2 more times until thickened. Add gelatin, stir until thoroughly dissolved. Chill until mixture begins to set. Beat egg whites quite stiff; gradually add sugar while continuing to beat until stiff peaks form. Fold the meringue into pumpkin mixture. Pour into baked pie shell and chill until set. Serve with whipped cream.
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