Despite my snobbish foodie tendencies, when it comes to pumpkin pie I trust the Libby’s can.  Anytime I’ve strayed from the wisdom of the can it has ended in disaster.  Pumpkin pie is a serious matter come November and I’ve never been willing to bet my holiday meal on some overdone fancy schmancy pie- until now. This week’s TWD, Caramel Pumpkin Pie, was too tempting to pass up.

It’s your standard pumpkin filling until you add this incredibly dark, brandy infused caramel which takes things to a whole other level.  And since I was already heading out on that limb, I used a gingersnap crust in lieu of standard pie dough.  Then, I really went wild and drizzled a bit of extra caramel over some piped whipped cream.

How did it measure up to Libby’s?  While it was fun experimenting, there is a reason the classics stay classic.  While I liked the added smokiness of the caramel, it soaked right through the gingersnaps making it difficult to unmold the tarts and I think a flaky crust would’ve been a better balance to the richness of the filling.  But, I’m not opposed to trying the gingersnap crust with a simpler pumpkin custard.

There’s still time for experimentation before the big day so while I may try my hand at a few other incarnations of pumpkin pie, it’s comforting to know Libby’s has my back.

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2 Responses to

  1. Kaitlin says:

    The very idea of pumpkin pie with a gingerbread crust is making me drool! You should definitely continue that train of thought in your future pumpkin pie adventures.

  2. Janell says:

    I LOVE how your pie looks! It is pretty hard to replace the traditional pumpkin pie though, isn’t it? Thanks for taking the time to bake along with me this week!

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