I have found the Lord and She is good!!!
Her name is Rebecca Wood. I have never heard of her before this day, this wonderful day, this day that I found her by Google, and yes, I’m high on sugar.
Laura and I made this pie tonight, following the recipe exactly. A sugar pie pumpkin about 10-12 inches across made about three cups of puree (i.e., a cup or so left over for SOUP!). We used all organic ingredients from the cream to the butter to the eggs to the sugar to the spices. For the pastry flour in the crust, we used organic Arrowhead Mills pastry flour. We got our organic sugar pie pumpkin from Whole Foods.
This pie was the best, freshest pie I have ever eaten. Kristen, remember how we talked about tasting the other spices? We could! We could! The crust was flaky and light, but still rich and flavorful. The filling was fluffy and light, but still rich and flavorful. Not all heavy and lacking pizazz and laden with sugar, like a store-bought pie or a pie made from canned pumpkin.
This was DIFFERENT.
This was BETTER.
I have SEEN THE LIGHT.
How LONG does it take to COME DOWN FROM SUGAR?
Also, we blanched the seeds, spread them on a baking sheet coated with a wee bit of olive oil, baked them at 350 degrees for about 10-15 minutes, stirred occasionally, waited until they were about to look toasted, and then seasoned them with sea salt and ate them warm. This caused all three of us to swoon (Tom, Laura and me). OMG.
Try this recipe. Heh. Can you people believe that I actually said “recipe?” It must be good.
(And, yes, Hot Mike from the gym, I will go running with you at least two times next week to pay for my sugar-flour-butter-cream-eating sins.)