Cut to 2014: I’ve barely enough energy to feed myself, let alone write Quality Blog Content/grad school applications (equal priorities in my life, in case you’re wondering). This, of course, is not meant to be a complaint — just an excuse for my silence around these parts. I’ve got so much I want to do and share, but I’m letting other, perhaps more important things, take priority.
One of these important things is, predictably, clocking in time with my loved ones. Most of my Thanksgiving weekend was spent in the company of my family and friends; the remaining time, hanging out by my oven. I was a girl on a mission, determined to demonstrate my love and affection through sugar and butter. Among the many sweets to leave my kitchen: pumpkin pie, with a secret ingredient… Cardamom!
Although it might be a classic, this was my first try making pumpkin pie… and, as to be expected, I made a number of mistakes. I blind-baked the crust for too long, resulting in a darker brown, nuttier-than-usual pastry. The cook time was extended by quite a bite, though that didn’t seem too peculiar given others’ experiences. I prayed that, even if the pie didn’t taste up to snuff, it’d at least look nice with its meticulously braided crust and leaf cut-outs. Fortunately, however, it tasted lovely — not too sweet, creamy in texture, with a lovely herbal je ne sais quoi from the cardamom. Though I’ve breezily managed previous holidays without pumpkin pie, I’m thinking this floral-scented version will be a staple in Thanksgivings to come.
Meta Given’s pumpkin pie
I used the flawless Cook’s Illustrated foolproof pie dough for the crust. My only adjustment: adding a teaspoon of cardamom alongside the cinnamon and ginger.