improv food: rose levy beranbaum’s pumpkin pie
Every Thanksgiving, I make pumpkin pie for my significant other — he demands it, and I take that seriously, since ordinarily he is not a demanding guy.
If you are going to the trouble of making pie, why not make the best? Rose Levy Beranbaum’s Pie and Pastry Bible truly is a holy book for pie lovers. And her pumpkin pie is the pinnacle.
Here’s the one I made last year:
The magical secret here is a thin layer of ground gingersnaps and pecans, pressed over the bottom crust before the filling is added. It keeps the crust crisp and adds a spicy, rich flavor bomb.
I like to go all improv with the cookie cutters and the crust scraps.
The book is totally worth buying if you’re into pie (and if you are not into pie, well..maybe you should be? Think about it.). If you can’t spring for the book, you can nab the pumpkin pie recipe for free at Rose’s website. How kind of her. I will be making the crust this weekend.