I like to think in my mind that a smallish piece is a semi low calorie dessert

I celebrated the autumnal equinox this past Sunday by baking a pumpkin pie.  This pumpkin pie right here. 

It requires a bit more work than the usual pumpkin pie.   But the flavor is well worth it.  The addition of the yams, fresh ginger, and cooking the filling before baking it really enhances the flavor.  This is the recipe I used.  While putting the filling through a wire mesh strainer was probably not done by the pilgrims, it's worth the effort. 

I packed up some to take over to Angie, who proclaimed it to be "outstanding".  That is a rating she usually reserves only for her very most favorite foods (cornbread or deviled eggs). 

I was going to google the approximate caloric content of a piece of pumpkin pie but I decided I really did not want to know.  I like to think in my mind that a smallish piece is a semi low calorie dessert.  If you know better please don't tell me. 


As with almost all the desserts I make, this pie freezes well.  Just cut it into pieces, wrap in plastic wrap, and then put the wrapped slices in a freezer container (ziplock or tupperware) with a lid.  Set it out for about 15 minutes before you are ready to eat and it's just perfect. 

Comments

[Leslie J. Moran]

How divine! You do know that once cut, all the calories escape!! Enjoy and be happy. I am, just seeing this work of art.

[Joan Clarke]

I love pies, cakes not so much. But a good punkin pie, lemon merengue, or my all time favorite: Rhubarb....I'm in heaven. Berry pies and apple rank right up there too. Not so fond of cream pies. This recipe sounds fabulous. I'll have to give it a whirl. I just love this time of year. Fall Rocks!

[Sharon W.]

Now THAT is why God invented pumpkins.

[Coloring Outside the Lines]

Yum!